Cream of Asparagus Soup

Name: Cream of Asparagus Soup
Total time: 60
Yield: 6
Ingredients: 0.25 cup margarine; 1 onion, chopped; 3 stalks celery, chopped; 3 tablespoons all-purpose flour; 4 cups water; 1 (10.5 ounce) can condensed chicken broth; 4 tablespoons chicken bouillon powder; 1 potato, peeled and diced; 1 pound fresh asparagus, trimmed and coarsely chopped; 0.75 cup half-and-half; 1 tablespoon soy sauce; 0.25 teaspoon ground black pepper; 0.25 teaspoon ground white pepper

Recipe by William Uncle Bill Anatooskin from allrecipes.com

60 Mins.

Ingredients

6 servings

•

0.25 cup margarine
•

1 onion, chopped
•

3 stalks celery, chopped
•

3 tablespoons all-purpose flour
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4 cups water
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1 (10.5 ounce) can condensed chicken broth
•

4 tablespoons chicken bouillon powder

•

1 potato, peeled and diced
•

1 pound fresh asparagus, trimmed and coarsely chopped
•

0.75 cup half-and-half
•

1 tablespoon soy sauce
•

0.25 teaspoon ground black pepper
•

0.25 teaspoon ground white pepper

Instructions

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.