Creamy asparagus soup
Serves 6

2 cups potatoes, peeled and diced
1/2 pound fresh asparagus, cut into 1/4-inch pieces
1/2 cup chopped onion
2 stalks celery, chopped
4 cups water
2 tablespoons butter
1/2 cup whole-wheat (whole-meal) flour
1 1/2 cups fat-free milk
Lemon zest, to taste
Cracked black pepper, to taste

In a large soup pot over high heat, combine the potatoes, asparagus, onions, celery and water. Bring to a boil. Reduce heat, cover and simmer until the vegetables are tender, about 15 minutes. Stir in the butter.
In a small bowl, whisk together the flour and milk. Pour the mixture slowly into the soup pot, stirring constantly. Increase the heat to medium high and continue to stir until the soup thickens, about 5 minutes. Remove from heat. Season with lemon zest and cracked black pepper to taste. Serve in warmed bowls.

Nutritional Analysis
(per serving)
Serving size: 1 1/2 cups
Calories 145 Cholesterol 12 mg
Protein 6 g Sodium 71 mg
Carbohydrate 23 g Fiber 3 g
Total fat 4 g Potassium 503 mg
Saturated fat 2 g Calcium 81 mg
Monounsaturated fat 2 g

This sounds delicious, although asparagus is very expensive in my part of the world and even harder to get hold of in Wales.

When I see next in the Supermarket I'll buy some and perhaps ratio down the amount to suit my pocket.

I hope you get to make it and enjoy it!