1/4 cup unsalted butter
1 onion chopped
1 celery stalk chopped
4 cups chicken broth
3 lbs asparagus, trimmed and cut into 1" pieces. Reserve tips.
2 potatoes peeled, 1 inch cubes
2 TBS fresh basil
1/4 cup fat free Half & Half
WHITE PEPPER is a must!
No nutrition information available
In a large saucepan melt butter. Add onion and celery saute 2-3 min. Add stock, asparagus and only 2/3 of tips, potatoes and basil. Bring to boil. Reduce and simmer 20 min. In small batches puree the soup and return to pan. Stir in Half & Half and season with pepper. (Saved asparagus tips - slightly cook then garnish soup just before serving)