*  Exported from  MasterCook  *
                          Cream of Asparagus Soup
 Recipe By     : Found on Internet
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Soups & Stews                    Vegetables
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      lb.           fresh asparagus spears
    1      medium        onion -- diced
    1      Tbsp          butter
    3      cups          chicken stock
    1      medium        potato -- peeled and diced
    1      rib           celery -- chopped
    1      sprig         fresh thyme or 1 tsp. dried thyme
    1      cup           heavy cream
                         Salt and freshly ground white pepper to
 Preparation Instructions:
 Soak and rinse asparagus. Remove top 1 inch of each spear, discard tough 
 lower part, reserving middle portion of stalks. In a 3-quart saucepan
 medium heat, sauté onion in  butter for 3 to 5 minutes or until 
 translucent. Add chicken stock, asparagus tips and stems, potato,
 thyme, and pepper. Cover and bring to a boil. Reduce heat to low and 
 simmer for 12 to 15 minutes or until vegetables are soft. Remove from
 and let cool.
 Remove asparagus tips and  set aside. Place half of the soup at a time
 a blender container. Cover and blend at high speed for 20 to 30 seconds
 until very smooth. Pass through a fine sieve and return blended soup to 
 saucepan. Add reserved asparagus tips and cream (or half and half, or 
 milk) and heat thoroughly, or refrigerate to be served cold. 
 Serves 4
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 NOTES : This soup is wonderful served hot or cold. Half & half or milk
        be substituted for the cream if fat content is a concern,
        it won't taste quite as good. Be sure to adjust the seasoning 
        after you add the cream (or half & half, or milk), especially if 
        you plan to serve it cold.
        I found this recipe last year on the internet, and unfortunately
        did not record the author’s name, I apologize as I would like to 
        thank them, Dennis & I used this recipe many times this spring 
        when the asparagus was so plentiful in our Ontario market.