Cream of Asparagus Soup

Cream of Asparagus Soup Recipe

Ingredients
¼ c. butter
1 onion (chopped)
3 stalks celery (chopped)
3 T. all-purpose flour
4 c. water
1 (10.5 oz) can condensed chicken broth
4 T. chicken bouillon powder
1 potato (peeled & diced)
1 lb. fresh asparagus (trimmed & coarsely chopped)
¾ c. half-and-half
1 T. soy sauce
½ tsp. fresh cracked pepper

Directions
Step 1: Melt butter in a heavy cooking pot. Add onion and celery; sauté until tender (about 4 minutes).

Step 2: Stir in flour, mixing well. Cook for about 1 minute, stirring constantly. Do not burn or allow it to get lumpy.

Step 3: Add water, chicken broth and chicken bouillon; stir until smooth. Bring to a boil. *Laurie’s Tip: If you are wondering if condensed chicken broth is any different from regular chicken broth? The short answer is, yes, it is. Condensed chicken broth is commercially produced chicken broth made from chicken flesh, herbs, salt, and vegetables reduced to the point where the mix no longer has any water left in its composition.

Step 4: Add diced potatoes and chopped asparagus. Reduce heat and simmer for about 20 minutes.

Step 5: Puree soup in blender or food processor in small batches (I did 3 batches). *Laurie’s Tip: You MUST vent the lid on the blender or food processor with hot liquid!  The steam from the liquid may blow the top off and cause a huge mess or burns! (Take my word for it - I did it in my kitchen in Omaha with white cabinets! UGH!!) I take the center of the lid off my blender or you may place the lid half on, using a towel to catch any liquid that may splash up when blending. Pulse until chunks are blended and then blend on medium or high speed.

Step 6: Return blended soup to the pot. Stir in half-and-half, soy sauce, and pepper. Bring soup just to a boil. *Laurie’s Tip: Do not bring to a rolling boil! You may scorch the half-and-half. Serve hot.