Indiana Asparagus Soup

Indiana Asparagus Soup

Ingredients:
asparagus, raw
water, bottled, generic
salt, table
onions, raw
parsley, fresh
spices, coriander seed
butter, without salt
wheat flour, white, all-purpose, unenriched
soup, chicken broth or bouillon, dry
cream, fluid, heavy whipping
lemon juice, raw
salt, table
spices, pepper, black

Directions:
Trim tough ends and peel asparagus stems with potato peeler.
Tie together in 3 bunches.
Simmer in large pot of salted water until just tender.
Lift bundles out, place in sink of cold water.
When cooked, drain on paper towels.
Cut into 1-inch pieces; reserve.
In medium saucepan, saute onion and parsley with coriander and butter until soft.
Stir in flour; cook for three minutes.
Remove pan from heat; stir in heated broth.
Simmer mixture 5 minutes.
Add reserved asparagus stalks.
Puree mixture in blender or food processor until smooth.
(Do in batches.)
Return puree to saucepan; stir in cream and reserved tips.
Heat.
Do not boil.
Stir in lemon juice.
Add salt and pepper.
Serve hot or chilled.