1 pound fresh asparagus, tough ends removed and stalks cut into 1-inch pieces
1/2 cup chopped onion
2 14.5 ounce cans of chicken broth or vegetable broth
2 bay leaves
1 cup nonfat milk
3 tablespoons cornstarch
1/2 cup nonfat sour cream
1 teaspoon fresh lemon juice
1/2 teaspoon salt
1/4 ground black pepper

Directions
In a large saucepan, combine asparagus, onion and 1 can of broth. Set pan over high heat and bring to a boil. Reduce heat, partially cover and simmer 8-10 minutes, until asparagus is tender. Cut off asparagus tips and set aside.

In a blender, puree remaining asparagus mixture until smooth. Return puree to pan, add remaining broth and bay leaves and bring to a simmer. Whisk together milk and cornstarch. Add milk mixture to pan simmer 2 minutes, until mixture thickens, stirring constantly.

Place sour cream in a small bowl. Add a spoonful of asparagus mixture and stir to heat sour cream. Add sour- cream mixture to saucepan along with lemon juice, salt and pepper. Simmer 1 minute, to heat through. Remove bay leaves and discard. Remove bay leaves and discard. Ladle soup into bowls and top with reserved asparagus tips.

Serves 4