1 lb. fresh asparagus, trimmed and coarsely chopped
¾ cup half-and-half
1 Tbsp. soy sauce
¼ tsp. each ground black and white pepper, salt to taste
Instructions
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.
Puree soup in a food processor or blender in batches. Return to pot. Stir in half-and-half cream, soy sauce, and black and white pepper. Bring soup just to boil.
Adjust seasonings to taste.
Serving
Suggestions
Serve hot.
Originally Submitted
11/13/2008
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