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Lemony Asparagus Soup

It's a substantial first course for 4; a hot soup; great with fish and chicken.

Bring stock to a boil, add the asparagus stalks, potato, and 2 curls of lemon rind, minced fine--and cook til tender.

Puree the soup, then strain. Reheat, then add the thyme by rubbing it to a powder between your hands. Beat in the egg yolk and cream and heat until thickened; season to taste. Add asparagus tips and cook until tender, 3-5 minutes--then remove and slice up to 2 inches from the bottom into thin slices lengthwise. Ladle the soup into four bowls, then top each with an asparagus tip that has been spread decoratively and a lemon rind curl.