Cream of Asparagus Soup

• 3 cups of asparagus, cleaned with ends removed and sliced into thirds 
• 2 cups of vegetable or chicken broth (I used chicken broth) 
• 1/2 tsp of dried thyme 
• 1 bay leaf 
• 1 garlic clove, minced 
• 1 tbsp flour 
• 2 cups of milk 
• Dash of nutmeg 
• 2 tsp of butter 
• Sea salt and fresh cracked pepper to taste 
•  Zest of one lemon

In a large Dutch oven over medium heat, combine asparagus, broth, thyme, bay leaf, and garlic; bring to a boil. 

Reduce heat, cover, and simmer for 15 minutes. Discard bay leaf. 

Using a blender or an immersion blender, blend until completely smooth. Keep soup in the blender (or pour into a bowl if using an immersion blender) and set aside. 

Place flour in the pan. Gradually add the milk, stirring with a whisk until blended. Add pureed asparagus and ground nutmeg, and stir to combine. 

Bring to a slight boil. Reduce heat; simmer for 5 minutes, stirring constantly. 

Remove from heat, and stir in butter, lemon zest, sea salt, and black pepper to taste. Enjoy.