creme of asparagus soup

By á-4041

Ingredients

• 1 tablespoon and 1 teaspoon margarine
• 3/8 onion, chopped
• 1 stalk celery, chopped
• 1 tablespoon all-purpose flour
• 1-1/3 cups water
• 3/8 (10.5 ounce) can condensed chicken broth
• 1 tablespoon and 1 teaspoon chicken bouillon powder
• 3/8 potato, peeled and diced
• 5 ounces fresh asparagus, trimmed and coarsely chopped
• 1/4 cup half-and-half
• 1 teaspoon soy sauce
• 1/8 teaspoon ground black pepper
• 1/8 teaspoon ground white pepper
• Directi

Details

Servings 2

Preparation

Step 1

This recipe's Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 6 servings.
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.