Spring Asparagus Soup - water

Method

• In a medium saucepan stir together water, instant chicken bouillon granules, lemon peel, fresh cilantro,and crushed red pepper; bring to a boil.
• Reduce heat to low; cover and simmer for 15 minutes.
• Strain the liquid, discarding the solids; return the liquid to the saucepan.
• Return liquid to boiling.
• Add the asparagus to saucepan.
• Reduce heat to low and simme, covered, about 4 to 6 minutes or until asparagus is tender.
• Remove from heat; cool slightly.
• Set aside a few of the aparagus tips for garnish.
• Carefully transfer the rest of the mixture to a blender or food processor; cover and blend or process until smooth.
• Set aside.
• In the same saucepan gradually stir milk into cornstarch.
• Cook and stir over medium heat until thickened and bubbly; cook and stir for 2 minutes more.
• (The mixture may be slightly foamy.)
• Gradually add the asparagus mixture, stirring constantly.
• Heat through.
• Ladle the asparagus soup into soup bowls.
• Top with reserved asparagus tips.