Cream of Asparagus Soup I

By CangersFla

Prep Time: Approx 30"
Cook Time: Approx 30"
Amount Per Serving: Calories: 211 | Total Fat: 12.5g Cholesterol: 14mg

Ingredients

• 1/4 cup margarine
• 1 onion, chopped
• 3 stalks celery, chopped
• 3 TBSP all-purpose flour
• 4 cups water
• 1 (10.5 oz) can condensed chicken broth
• 4 TBSP chicken bouillon powder
• 1 potato, peeled and diced
• 1 lb fresh asparagus, trimmed and coarsely chopped
• 3/4 cup half-and-half
• 1 TBSP soy sauce
• 1/4 tsp ground black pepper
• 1/4 tsp ground white pepper

Preparation

Step 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 about 20 minutes.

Puree soup in a food processor or 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.