Cream of Asparagus Soup
1/4 cup butter
1 onion, diced
3 stalks celery, diced
3 tablespoons all-purpose flour
5 cups chicken broth
1 potato, peeled and diced
1 pound fresh asparagus, trimmed and coarsely chopped (ends removed)
3/4 cup heavy cream
1/2 teaspoon ground black pepper
1 teaspoon dried basil
1. Melt butter in a heavy cooking pot. Add onions and diced 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 get lumpy. Add chicken broth and stir until smooth. Bring to a boil. Add diced potatoes and chopped asparagus. Reduce heat, and simmer for 20 minutes.
2. Puree soup in a food processor or blender in batches. Return to pot.
3. Stir in heavy cream and black pepper and basil. Bring soup to a boil. Adjust seasonings to taste. Serve hot.
Yield: 6 serving