Paulette's Easy Cream of Asparagus Soup
.5 onion, or 6 green onions, or one leek chopped
1 tbsp butter
1 large potato diced
2 cups Free Range Chicken broth (available in our freezer section)
1 to 1.5Â lbs fresh asparagus, peeled and chopped, woody stems removed
4 stalks celery, chopped
salt and pepper to taste
.5 to 1 cup cup cream or milk
Juice of one lemon
Sautee the onions in butter.Â Add the potatoes and the broth.Â Simmer until the potato is soft.
Add the asparagus and celery and cook for 10 minutes or so.Â Use salt and pepper to taste.
Puree the soup, adding cream or milk until you reach your desired consistency.
Add a dollop of sour cream
or some shredded sharp cheddar
or some crumbled blue cheese