Cream of Asparagus Soup

By Shash

Ingredients

• 1/4 Cup Butter or Margarine
• 1 Onion, Chopped
• 3 Stalks Celery, Chopped
• 3 Tablespoons All-purpose Flour
• 4 Cups Water
• 1 Can (10.5 Oz.) Chicken Broth
• 4 Tablespoons Chicken Bouillon Powder
• 1 Potato, Peeled and diced
• 1 Lb. Fresh Asparagus, trimmed and coarsely chopped
• 3/4 Cup Half & Half
• 1 Tablespoon Soy Sauce
• 1/4 Teaspoon Black Pepper
• 1/4 Teaspoon White Pepper

Preparation

Step 1

1. Melt butter or margarine in a heavy cooking pot. Add onions and chopped celery; saute until tender, about 4 minutes. Stir in flour, mixing well. Cook for about 1 minute; stirring constantly. Do not burn, or let it go lumpy. Add water, chicken broth, and chicken soup base; stir until smooth. Bring to a boil. Add diced potatoes and chopped asparagus. Reduce heat, and simmer for 20 minutes.

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

3. Sir in half and half, soy sauce, and pepper. Bring soup just to boil. Adjust seasonings to taste. Serve hot.