Creamy Asparagus Soup

brought by Heather Brown
adapted from Everyday Food

3 tablespoons butter or olive oil
4-6 large shallots, roughly chopped
1/2 teaspoon dried thyme
3 tablespoons flour
6 cups water
3 pounds asparagus, chopped into 1 inch pieces
kosher or other coarse salt
1/3 cup cream (optional)
juice of 1 lemon (or to taste)

Directions:
Melt butter in medium/large saucepan over moderate heat. Add shallots and thyme and cook until soft, about 5 minutes. Add flour and cook, stirring frequently, for one minute. Add asparagus and water; season generously with salt. Cover and bring to a boil; reduce heat and cook for 3-5 minutes, or until asparagus is bright green. Uncover and remove from heat.

Puree using an immersion blender (or in batches using a standard blender). Add lemon juice and cream, taste for seasoning (if it tastes like dirty water it needs more salt) adding more salt, if necessary.

**This soup freezes really well. When freezing omit the cream and lemon juice. Cook to room termperature before dividing amoung airtight containers. Freeze for up to 3 months. Reheat overn low heat and stir in the cream and lemon juice right before serving.