Cream of Asparagus Soup

3 Tbsp butter
1 1/2 C. coarsely chopped shallots
1/2 tsp. dried thyme
3 Tbsp. all-purpose flour
3 lbs. asparagus, trimmed and cut into 1-inch pieces
1 c. low-sodium vegetable broth
5 c. water t
1/3 C. heavy cream
2-3 Tbsp fresh lemon juice

1. In a large saucepan, melt the butter over medium heat. Add the shallots and thyme; cook until the shallots are soft, about 5 minutes. Add the flour; cook until incorporated, stirring constantly, about 1 minute.
2. Add the asparagus, vegetable broth and water to make 6 cups. Cover, and bring to a boil. Reduce heat; cover and simmer, until the asparagus is bright green and just tender, 2-4 minutes.
3. Working in batches, puree the soup in a blender until very smooth. To prevent splattering, fill the blender only halfway, and allow heat to escape: Remove the cap from the hole in the lid, and cover the lid with a dish towel. (to freeze, see note). If serving right right away, stir in the cream and lemon juice.
* To freeze: do not add cream and lemon juice. Allow to cool to room temperature before dividing among airtight containers. Freeze up to 2 months. Defrost overnight in the refrigerator; reheat over low heat, stirring in the cream and lemon juice before serving.

Number of Servings: 6

Recipe submitted by SparkPeople user JOCREE.