Asparagus is plentiful where I live right now. But, you can always uses frozen ( thawed) too. We pick it fresh at a local farm.
What You Need
1 Cup chopped asparagus spears ( tips reserved)
1 Tbsp butter
1 Small onion (finely chopped)
2 Celery stalks (finely chopped)
1 Leek, white part only (finely chopped)
2 Cups low sodium chicken broth (divided)
1 Cup half-and-half
1 1/2 tsp. Cornstarch
1 Tbsp water
1/4 tsp Salt
Food Processor ( or blender)
Let’s Make It! Melt butter in a saucepan over low heat. Add onion, celery, leek and asparagus. Cook 5 minutes, or until softened. Add 1 cup chicken broth; cover and simmer until asparagus is tender, about 10 minutes. Place vegetables and broth in a food processor or blender, working in batches, if necessary. Process until smooth. Return to saucepan. Add remaining broth and half-and-half. Cook over low heat. Dissolve cornstarch in water and whisk into soup. Continue stirring until soup thickens and comes to a boil. Add salt and white pepper. Reduce heat; add asparagus tips and cook 3 minutes.
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