1/2 tsp. Freshly grated lemon zest (thinnest colored part of peel
2 tsp. Freshly squeezed lemon juice
In large saucepan, cook asparagus and onion in 3/4 cup broth 5
Minutes or until tender. In electric blender, blend asparagus mixture
Until smooth. In same saucepan, melt butter; stir in flour and celery
Salt. Gradually blend in remaining broth. Cook over medium heat until
Thickened, stirring frequently. Add asparagus mixture and milk; heat.
In small bowl, gradually stir 1/2 cup hot mixture into sour cream.
Stir back into hot mixture in pan. Add zest and juice. Heat; do not
Boil. Makes about 4-1/2 cups.
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