Cream of Asparagus Soup I

Fresh asparagus and potatoes are pureed with chicken stock in this creamy soup seasoned with soy sauce.

• Preparation Time: 30 mins
• Cooking Time: 30 mins
• Total Time: 60 mins
• Calories: 211 Calories

Ingredients

• ¼ cup margarine
• 3 tablespoons all-purpose flour
• 1 onion, chopped
• 4 cups water
• ¼ teaspoon ground black pepper
• 1 potato, peeled and diced
• ¼ teaspoon ground white pepper
• 1 (10.5 ounce) can condensed chicken broth
• 3 stalks celery, chopped
• 1 tablespoon soy sauce
• 4 tablespoons chicken bouillon powder
• 1 pound fresh asparagus, trimmed and coarsely chopped
• ¾ cup half-and-half

Recipe Instructions

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.

Step 2

Puree soup in a food processor or blender in batches. Return to pot.

Step 3

Stir in half and half cream, soy sauce, and black and white pepper. Bring soup just to boil. Adjust seasonings to taste. Serve hot.