Cream of asparagus soup

1 medium onion, chopped

1 garlic clove, minced

1 bunch asparagus cut up

2-1/2 cups chicken broth

1/8 Teaspoon crushed red pepper flakes

3 ounces cream cheese cubed

2 Tablespoon sour cream

1 Teaspoon dill weed

1/2 Teaspoon Nutmeg

In a large sauce pan coated with nonstick cooking

spray, saute onion and garlic until tender. Add asparagus, broth and red pepper flakes. Bring to a

boil. Reduce heat; cover and simmer for 10 to fifteen

minutes or until asparagus is tender. Place a third

of mixture in a blender add cream cheese, sour

cream and dill. Cover; process until smooth. Return

to pan; cook over medium heat until heated

through. Sprinkle with nutmeg. yield: 4 servings.

If you want more of this soup double the recipe.  When there are four servings we never have leftovers.