Cream of Fresh Asparagus Soup
One of my favorites. I make this asparagus soup recipe as soon as fresh asparagus is available.
margarine
¼
cup
onion, chopped
1
celery, chopped
3
stalks
all-purpose flour
3
tablespoons
water
4
cups
condensed chicken broth
1
(10.5 ounce) can
chicken bouillon powder
4
tablespoons
potato, peeled and diced
1
fresh asparagus, trimmed and coarsely chopped
1
pound
half-and-half
¾
cup
soy sauce
1
tablespoon
ground black pepper
¼
teaspoon
ground white pepper
¼
teaspoon
 Melt margarine in a heavy cooking pot. Add onion and 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 potato and 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, soy sauce, and black and white pepper. Bring soup just to boil. Adjust seasonings to taste. Serve hot.
