Creamy Asparagus Soup

I love asparagus, steamed, pan fried, grilled, blanched, in soup, 
in salad, in eggs and on toast. Asparagus rocks!

When my sisters and I were young my mom used to make asparagus toast. MMmmmmm.... toast topped with lightly steam asparagus spears and then topped with a cheese slice (yup, processed cheese slice) and pooped in the oven just until the cheese melts - you eat it with a
 knife and fork and it's totally delicious - makes me feel like a kid again

I've had a head cold and was craving soup, I'm a cream soup kinda gal.
I'm sure cream soup, chest and sinus infection shouldn't be mixed but 
the sick girl has a craving, an asparagus craving, creamy asparagus.

After the soup is made and it's the texture I like, I always
add a pat of butter. I don't know why I started that but
asparagus and butter, you can't go wrong!

Creamy Asparagus Soup

Ingredients:

• 1/2 yellow onion, diced
• 2 stalks celery, diced
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 quart low sodium chicken 
• 1 med potato, diced
• 1- 1 1/2 cups chopped asparagus, ends trimmed 
• juice  1/2 lemon
• salt, to taste ( I don't salt mine, I let the individual do it)
• 1 bay leaf
• 1/2 cup – 1 cup milk or heavy cream
• black pepper (I let the individual pepper their own)

Instructions:

1. Saute onion and celery in oil over medium heat until soft.
2. Add garlic and cook 1-2 minutes more.
3. Pour in broth and increase heat to medium-high.
4. Add potatoes and bay leaf.  Cook until potatoe is tender
5. Add asparagus and lemon juice
6. Cook for about 10 minutes or until asparagus is tender.
7. Remove from heat and blend using an immersion blender or blender/food processor.
8. Stir in milk or cream until desired consistency is reached.
9. Add salt to taste & pepper to taste id desire        Enjoy!.