Asparagus Soup *

                       1 pound asparagus
                       2 cups water
                       1 tablespoon margarine
                       2 tablespoons all-purpose flour
                       1 cup water
                       1 teaspoon chicken bouillon granules
                       1 teaspoon curry powder
                       1/2 teaspoon salt
                       1/8 teaspoon pepper
                       1 cup low-fat milk
                       1 teaspoon grated lemon peel

  Cut tips from asparagus stalks; reserve. Cut stalks into 2-inch pieces.
  Heat 2 cups water and the asparagus stalks to boiling; reduce heat.
  Cover and simmer about 10 minutes or until tender; do not drain. 
  Pour asparagus with water into blender.  Cover and blend until smooth.

  Heat margarine in 3-quart saucepan until melted. Stir in flour. Cook,
  stirring constantly, until mixture is smooth and bubbly; remove from heat.
  Stir in 1 cup water. Heat to boiling, stirring constantly.
  Boil and stir 1 minute. Stir in asparagus mixture, bouillon granules, 
  curry powder, salt, pepper and asparagus tips. Heat to boiling; reduce heat.
  Simmer uncovered 10 minutes. Stir in milk; heat just until hot. 
  Sprinkle with lemon peel.4 servings