Cream of Asparagus Soup with Potatoes 2 1/2 cups vegetable broth 1 lb fresh asparagus, chopped 1 cooked potato, roughly chopped 1/2 onion, diced 3 ribs celery, chopped 2 tbs flour 2 cups soy milk 1/4 tsp dried tarragon salt and pepper to taste In a large saucepan, bring the vegetable broth to a boil. Add the asparagus, onion and celery and reduce heat to medium low. Allow to cook for 25-30 minutes. Add the potato, stir and cook for two minutes. Pour the soup into a blender or food processor and blend until almost smooth.* Return soup to saucepan and add remaining ingredients. Allow to simmer until thick, approximately another 8-10 minutes. *This step is optional.
Personally, I prefer it to be a bit ‘chunky’ but some like a ‘creamed’ soup;-D