Meatless Monday Cream Of Asparagus soup

Fresh asparagus is plentiful in our area right now so this soup is prefect!

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

White pepper

Large Saucepan

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.

Serves 4