Asparagus-lemon Soup

One glance at the ingredients and I just loved the sound of this recipe. When I made it, I was not disappointed. It can be served hot or cold, depending on the time of year, your personal preferences and what else you are serving on the day - or evening. Adapted from Rodale's 'Savory Soups and Stews: 100 Hassle-Free Homemade Meals'.

• Ready In: 25 mins
• Serves: 6

Ingredients

• 1 1⁄4 lbs fresh asparagus, trimmed and chopped
• 1  cup celery, chopped
• 1  yellow onion, finely chopped
• 2  garlic cloves, finely chopped
• 3  cups chicken broth
• 1  cup white wine
• 1⁄2 teaspoon lemon zest
• 2  tablespoons fresh lemon juice
• 1  pinch white pepper, to taste
• 3⁄4 cup  whipping cream

Directions

1. In a large pot, combine the asparagus, celery, onion and garlic with the chicken broth and - over a high heat - bring to the boil.
2. Reduce the heat to low and simmer for 10-15 minutes, then allow to cool slightly.
3. Process in a blender or food processor until smooth.
4. If serving hot, return to the pot, stir in the remaining ingredients until well-combined and heat the soup until warm. Do not allow it to come to the boil.
5. If serving cold, transfer to a serving dish, stir in the remaining ingredients until well-combined.
6. Serve with warm crusty rolls.