Cream of Asparagus Soup (or Celery)

Ingredients

• ¼ cup butter
• 1 onion, chopped
• 3 stalks celery, chopped
• 3 tablespoons all-purpose flour
• 4 cups water
• 1 potato, peeled and diced
• 1 lb fresh asparagus, trimmed and chopped (or 6 stalks celery)
• ¾ cup half-and-half
• 1 tbsp soy sauce
• ½ tsp ground pepper

Method

1. Sauté onions and chopped celery until tender (about 4 minutes).
2. Stir in flour, mixing well. Cook for about 1 minute, stirring constantly. Do not burn, or let it go lumpy.
3. Add water, chicken broth, and chicken soup base; stir until smooth. Bring to a boil.
4. Add diced potatoes and chopped asparagus. Reduce heat, and simmer for about 20 minutes.
5. Puree soup in a food processor or blender in batches. Return to pot.
6. Stir in half and half cream, soy sauce, and black and white pepper.
7. Bring soup just to boil. Adjust seasonings to taste. Serve hot.