Cream of Asparagus Soup
It's no secret that folks from Michigan are spoiled when it comes to asparagus. We grow lovely asparagus here as thin as a pencil and as tender as a baby's kiss. It's wonderful when it's freshly picked and diced raw in a salad, or steamed and served with butter, or cooked in a soufflé, or served with a rich Hollandaise sauce. But these days it's possible to find good quality fresh asparagus just about year round, and one of the most delicious ways to serve it is in a creamy soup.
Melt the butter in a heavy pot and add the onions and celery. Sauté until tender, then stir in the flour, mixing well until smooth.
Add a drizzle of water gradually while stirring constantly until the flour mixture is adequately thinned.
Add the rest of the water and also the broth and soup stock base. Continue stirring until smooth.
Bring the mixture to a boil and add the diced potatoes and chopped asparagus.
Reduce heat and simmer for about 30 minutes.
Puree the soup in a food processor in small batches, or use a hand blender.
Stir in the half and half, soy sauce, and pepper.
Bring the soup just to a boil, then adjust for seasonings and serve.