Fancy and Fresh Asparagus Soup

Directions

1. Cut the tips off 12 spears of asparagus and reserve for garnishing the soup. Roughly chop the remaining asparagus.
2. In a medium-sized saucepan, melt the butter and sauté the onion and garlic until onion is translucent and garlic is fragrant; 3-4 minutes. Add the chopped asparagus, the chicken broth and the rice and bring to a boil. Lower the heat to medium-low and allow asparagus and rice to simmer, partially covered, for 30-35 minutes, or until tender.
3. In a small saucepan, determine water level by placing the reserved asparagus tips in the pan and adding enough water to cover; remove the tips and bring water to a boil. Re-add tips in pan and simmer, covered, for 6 minutes. Remove from pan, drain and rinse under cold water.
4. Place the soup in a food processor and puree in batches, or use a handheld mixer to puree directly in sauce pan. Return soup to saucepan and stir in milk, zest, salt and pepper; heat through.
5. Divide soup into 4 bowls; decorate each serving with 1/2 tablespoon of the sour cream and 3 asparagus tips. Serve immediately.