Cream Of Asparagus Soup
potato, peeled and diced
1Soak and rinse asparagus; remove top 1 inch of each spear, discard tough lower part, reserving middle portion of stalks.
2In a 3-quart saucepan over medium heat, saute onion in butter for 3 to 5 minutes or until translucent.
3Add chicken stock, asparagus tips and stems, potato, celery, thyme, and pepper; cover and bring to a boil.
4Reduce heat to low and simmer for 12 to 15 minutes or until vegetables are soft.
5Remove from heat and let cool.
6Remove asparagus tips and set aside.
7Place half of the soup at a time in a blender container; cover and blend at high speed for 20 to 30 seconds or until very smooth.
8Pass through a fine sieve and return blended soup to saucepan.
9Add reserved asparagus tips and cream (or half and half, or milk) and heat thoroughly, or refrigerate to be served cold.