Melt butter in a saucepan over low heat. Add onion, celery, leek and asparagus. Cook 5 minutes, or until softened. Add 1 cup chicken broth; cover and simmer until asparagus is tender, about 10 minutes.
Place vegetables and broth in a food processor or blender, working in batches, if necessary. Process until smooth. Return to saucepan. Add remaining broth and half-and-half. Cook over low heat.
Dissolve cornstarch in 1 Tbsp. of water and whisk into soup. Continue stirring until soup thickens and comes to a boil. Add salt and white pepper. Reduce heat; add asparagus tips and cook 3 minutes.
Originally Submitted
6/24/2008
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