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Creamy Asparagus Soup 2 Recipe

   
 

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     Creamy Asparagus Soup 2

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   6 - 8

Ingredients
¼ cup margarin
1 onion, chopped
3 stalks celery, chopped
3 Tbsp. all-purpose flour
4 cups water
1 (10.5 oz.) can condensed chicken broth
4 tsp. chicken bouillon powder
1-2 potato, peeled and diced
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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