Ingredients

• 3  cups water
• 1  tablespoon instant chicken bouillon granules
• 2  large stalks fresh lemongrass, cut into 2-inch pieces, or 2 teaspoons finely shredded lemon peel
• 2  tablespoons snipped fresh cilantro
• 1/4  teaspoon ground white pepper
• 1  pound fresh asparagus, trimmed and cut into 2-inch pieces
• 1  12-ounce can evaporated fat-free milk
• 2  tablespoons cornstarch
•   Dairy sour cream (optional)

Directions

In a medium saucepan stir together water, instant chicken bouillon granules, fresh lemongrass or lemon peel, fresh cilantro, and white pepper; bring to boiling. 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. Set aside a few of the asparagus tips for garnish. Add the remaining asparagus to saucepan. Reduce heat to low and simmer about 8 to 10 minutes or until asparagus is tender. Remove from heat; cool slightly. Carefully transfer mixture to a blender container; cover and blend 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. Swirl a little sour cream into each serving, if desired, and top with reserved asparagus tips. Makes 6 side-dish servings.