Asparagus Soup

Two weeks since my hiatal hernia repair and still on a liquid diet. Here is a soup recipe that I like.

1 lb. fresh asparagus spears
3 cups chicken stock
1 medium potato peeled and diced
3-4 stalks celery chopped
thyme
1 cup milk
salt and pepper to taste

Soak and rinse asparagus. Remove top inch of each spear, discard tough lower part, reserving middle portion of stalks. Add chicken stock, asparagus tips and stems, potato, celery, thyme, and pepper. Cover and bring to a boil. Reduce heat to low and simmer for 12 to 15 minutes or until vegetables are soft. Remove asparagus stems and set aside.

Place half of the soup at a time in a blender container. Cover and blend at high speed for 20 to 30 seconds or until very smooth. Pass through a fine sieve and return blended soup to saucepan. Add reserved asparagus tips and milk and heat thoroughly, or refriegerate to be served cold.