Asparagas Soup

This one is a little "outside the box".  I love asparagus!  Getting my kids to eat it is a challenge, a fresh batch of home-made bread sticks for dipping usually does the trick.  I have yet to make a soup that I didn't like, I'm always open to trying different ones.  Often I have ingredients on hand and look online to find recipes, it seems you can always find a soup to throw together.

Asparagus Soup

1/4 c. margarine
1 onion, chopped
3 stalks celery, chopped
3 T. flour
4 c. water
1 (10.5 oz.) can condensed chicken broth
4 T. chicken bouillon powder
1 potato, peeled and diced
1 pd. fresh asparagus, trimmed and coarsely chopped
3/4 c. half-and-half
1 T. soy sauce
1/4 tsp. ground black pepper
1/4 tsp. ground white pepper

Melt butter 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 go lumpy.  Add water, chicken broth and chicken soup base; 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, soy sauce and both peppers.  Bring soup just to boil.  Adjust seasonings to taste.  Serve hot.  Yields 6 servings.
WW PointsPlus™ = 5 pts. per serving