Recipe Cream of Asparagus Soup I (Soup)

Required Ingredients:

• 1/4 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
• 3/4 cup half-and-half
• 1 tablespoon soy sauce
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon ground white pepper

Preparing/Cooking:

• 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.
• Serve hot.

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