Cream of Asparagus Soup

By BELDENCLAN

Ingredients

• 2 Tbsp Olive Oil
• 2 Tbsp Butter
• 1 onion, chopped
• 3 stalks celery, chopped
• 2 cloves minced garlic
• 3 tablespoons all-purpose flour
• 5 1/2 cups Chicken Broth or stock 2 med.
• potato, peeled and diced
• 1 pound fresh asparagus, trimmed and coarsely chopped
• 3/4 cup half-and-half
• 1 tablespoon soy sauce
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon ground white pepper

Preparation

Step 1

Melt butter and oil in a heavy cooking pot. Add onions and chopped celery; sauté until tender, about 4 minutes; add garlic.

Stir in flour, mixing well. Cook for about 1 minute, stirring constantly. Do not burn, or let it go lumpy.

Add chicken broth and stir until smooth. Bring to a boil. Add diced potatoes and chopped asparagus.

Reduce heat, and simmer for about 20 minutes.

Puree soup in a food processor or stick blender in batches. Return to pot.

Stir in half and half cream, soy sauce, and black and white pepper. Bring soup just to boil. Adjust seasonings to taste. Serve hot.