Snap off and discard tough ends of asparagus.

Or save and use them.  After all, you paid for them. 

Fresh Asparagus Soup

From Southern Living

Makes 4 servings (serving size: 1 1/4 cups soup and 5 tsp. sour cream mixture)

• 1 pound fresh asparagus
• 2 cups low-sodium fat-free chicken broth
• 1/2 cup chopped onion 
• 1 garlic clove, chopped
• 3/4 teaspoon fresh thyme (or 1.4 t. dried), divided
• 1 tablespoon all-purpose flour
• 2 cups 1% low-fat milk 
• 2 teaspoons butter 
• 1/2 teaspoon salt
• 1/2 teaspoon grated lemon rind, divided 
• 1/2 cup reduced-fat sour cream 
• 1 tablespoon fresh lemon juice 
• Garnish: fresh thyme sprig

1. Snap off and discard tough ends of asparagus.  (I used the ends.)   Cut into 2-inch pieces.
2. Combine asparagus, broth, onion, garlic, and 1/2 tsp. thyme in a large saucepan over medium-high heat; bring to a boil. Reduce heat to medium-low; cover and simmer 10 minutes. Remove from heat; let stand 10 minutes. Process asparagus mixture, in batches, in a blender or food processor until smooth. Return to pan.
3. Whisk together flour and milk until smooth. Gradually add flour mixture to asparagus mixture, whisking until blended. Bring to a boil, stirring constantly. Reduce heat; simmer, stirring constantly, 5 minutes. Remove from heat; stir in butter, salt, 1/4 tsp. lemon rind, and remaining 1/4 tsp. thyme.
4. Combine sour cream, lemon juice, and remaining 1/4 tsp. lemon rind. Top each serving with about 5 tsp. sour cream mixture. Garnish, if desired. (I just added the lemon juice and sour cream into the soup.)
Note: Freeze soup after Step 3 for up to 1 month. When ready to serve, thaw, reheat, and continue with Step 4.

Calories per serving: 163