Cream of Asparagus Soup

1/4 cup butter
1 onion, chopped
3 stalks celery, chopped
3 tablespoons all-purpose flour
5 cups chicken broth
1 potato, peeled and diced
1 pound fresh asparagus, trimmed and coarsely chopped
3/4 cup half-and-half
dash ground black pepper
dash salt

Melt butter or margarine in a heavy cooking pot. Add onions and chopped 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 go lumpy. Add chicken broth and stir until smooth. Bring to a boil. Add diced potatoes and chopped asparagus. Reduce heat, and simmer for about 20 minutes. Puree soup in a food processor or blender in batches. Return to pot. Stir in half and half cream, and black pepper and salt. Bring soup just to boil. Adjust seasonings to taste. Serve hot. Makes 6 servings.


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