Creamy Asparagus Soup

2 lb fresh green asparagus
2 tbsp butter
3 cups vegetable broth
2 cups double (heavy) cream
3 cups cooked wild rice
1/2 tsp salt
1/4 tsp ground white pepper
1 tsp lemon juice
10 fronds fresh chervil leaves, garnish

Cut off asparagus tips, blanch 1 minute in boiling salted water, drain; set aside. Cut remaining asparagus into bite-size pieces; saute in butter 2 minutes. Add broth to cover asparagus; simmer until tender. Pour mixture into blender; puree. In soup kettle, combine puree mixture, remaining broth, cream, wild rice, asparagus tips, salt, pepper and lemon juice; heat through. Garnish each serving with chervil.

Recipe compliments of the Minnesota Cultivated Wild Rice Council