Ingredients
60 ml margarine
1 onion, chopped
3 stalks celery, chopped
45 g all-purpose flour
950 ml water
295 ml condensed chicken broth
60 g chicken bouillon powder
1 potato, peeled and diced
450 g fresh asparagus, trimmed and coarsely chopped
180 ml half-and-half
15 ml soy sauce
1.25 ml ground black pepper
1.25 ml ground white pepper
Directions
Step 1
In a heavy cooking pot, melt the margarine. Add the chopped onion and celery. Sauté until tender, approximately 4 minutes. Stir in the flour, ensuring it's well mixed. Cook for about 1 minute, stirring constantly. Be careful not to burn it or let it become lumpy. Add the water, chicken broth, and chicken soup base. Stir until smooth. Bring to a boil. Add the diced potato and asparagus. Reduce the heat and let it simmer for about 20 minutes.
Step 2
Puree the soup in a food processor or blender in batches. Return the pureed soup to the pot.
Step 3
Stir in the half-and-half, soy sauce, black pepper, and white pepper. Bring the soup to a gentle boil. Adjust the seasonings to taste. Serve hot.