Place the asparagus soup, cream, chicken broth, 1 teaspoon of the lemon zest, and the lemon juice in a 2 quart saucepan.

Heat over medium high heat, stirring to just combine.

Bring to a boil, then reduce the heat to low, cover the pan, and let the soup simmer until the flavors blend, 3 to 4 minutes.

Ladle the soup into serving bowls and garnish each serving with some of the remaining 1 teaspoon of lemon zest.

*This recipe serves 4 as a "starter course".*

**You can also leave out the lemon juice and zest and add 1/4 cup of medium dry sherry, and garnish with fresh tarragon.**

***I received this recipe from someone I used to work with.***