½ pound sliced asparagus

1 cup chicken broth

½ tsp fresh thyme

1 bay leaf

1 garlic cloved, minced

2 tsp flour

1 cup milk

1 TBS butter

½ tsp salt

Pepper, to taste

Combine asparagus, broth, thyme, bay leaf and garlic in a saucepan over medium-high heat, bring to a boil.  Reduce heat, cover, and simmer 10 minutes.  Discard bay leaf.  Blend asparagus mixture until smooth.  Place flour in pan, gradually add milk, stirring with a whisk until blended.  Add pureed asparagus mixture.  Bring to boil, reduce heat, simmer 5 minutes, stirring constantly.  Remove from heat, stir in butter.  Garnish with sour cream, if desired.  Yield 2 servings.

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