1 1/4 lbs. fresh asparagus, trimmed and chopped
1 c. chopped celery
1 c. chopped onion
2 cloves garlic, finely chopped
3 cups chicken broth
1 cup white wine
1/2 tsp. lemon zest
2 tbsp. fresh lemon juice
Freshly ground pepper to taste
3/4 c. whipping cream
Combine
asparagus, celery, onion and garlic with chicken broth in a large heavy
pot and bring to a boil over high heat. Reduce heat to low and
continue to simmer for 10-15 minutes; cool slightly. Process in blender
until smooth. Return soup to pot and add remaining ingredients. Heat
until warm, but do not boil. To serve cold, refrigerate. Stir to
combine ingredient before pouring into serving bowls.
