Fresh Asparagus Soup

Ingredients

• Canola oil - 1 teaspoon
• Onion - 1 small, chopped
• Garlic clove - 1 minced
• Fresh asparagus - 2 pounds, trimmed and cut into 1-inch pieces (about 5 cups)
• Reduced-sodium chicken broth - 1 can (14-1/2 ounces)
• All-purpose flour - 4 tablespoons, divided
• Fat-free milk - 2-1/2 cups, divided
• Butter - 2 tablespoons
• Salt - 3/4 teaspoon
• Dried thyme - 1/8 teaspoon
• Pepper - 1/8 teaspoon
• Half-and-half cream - 1/2 cup
• White wine - 2 tablespoons
• Lemon juice - 1 tablespoon
• Minced fresh chives - optional

Instructions

1. In a large saucepan, heat oil over medium heat. Add onion; cook and stir 4-6 minutes or until tender.
2. Add garlic; cook 1 minute longer.
3. Add asparagus and broth; bring to a boil.
4. Reduce heat; simmer, uncovered, 8-10 minutes or until asparagus is tender.
5. Remove from heat; cool slightly. Transfer to a blender; cover and process until smooth.
6. In a small bowl, mix 2 tablespoons flour and 1/4 cup milk until smooth; set aside.
7. In same saucepan, heat butter over medium heat.
8. Stir in seasonings and remaining flour until smooth; cook and stir 45-60 seconds or until light golden brown.
9. Gradually whisk in cream, remaining milk and reserved flour mixture.
10. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened.
11. Stir in wine, lemon juice and asparagus mixture; heat through.
12. If desired, top each serving with chives.