Cream of Asparagus Soup

Adapted from a Cooking Light Recipe

3 cups sliced Asparagus
2 cups Vegetable Broth
¾ tsp Fresh Thyme
1 Bay Leaf
1 Garlic Clove, crushed
1 Tbsp Flour
2 cups Milk
2 tsp Butter
¾ tsp Salt
¼ tsp Grated Lemon Rind

Combine asparagus, broth, ½ tsp thyme, bay leaf and garlic in a large saucepan over medium-high heat; bring to a boil. Reduce heat, cover and simmer 10 minutes. Discard bay leaf. Place asparagus mixture in blender and process until smooth. Place flour in pan. Gradually add the milk, stirring with a whisk until blended. Add puréed asparagus mixture, stirring to combine. Bring to a boil. Reduce heat, simmer 5 minutes. Remove from heat and stir in remaining thyme, butter, salt and lemon rind. Serve with toasted baguette slices.

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