Cream of Asparagus Soup

By janetmani1

Ingredients

• 2 tbsp olive oil & 2 tbsp butter
• 1 onion, chopped
• 3 stalks celery, chopped
• 2 clove garlic
• 3 tablespoons all-purpose flour
• 2 (10.5 ounce) can condensed chicken broth
• 2 1/2 cups water
• 2 potato, peeled and diced
• 1 pound fresh asparagus, trimmed and coarsely chopped
• 3/4 cup half-and-half
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon ground white pepper

Preparation

Step 1

1. Melt butter or margarine in a heavy cooking pot. Add onions, garlic 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, and chicken broth,; stir until smooth. Bring to a boil. Add diced potatoes and chopped asparagus. Reduce heat, and simmer for about 20 minutes.
2. Puree soup in a food processor or blender in batches. Return to pot.
3. Stir in half and half cream, and black and white pepper. Bring soup just to boil. Adjust seasonings to taste. Serve hot