This is my husband's recipe that he came up with-it comes out delicious.
Mike's Cream of Asparagus Soup (serves 6 and can be doubled)
1/4 cup margarine or butter
1 onion chopped
3 stalks of celery, chopped
3 tablespoons all purpose flour
4 cups water
1 (10.5 ounce) can chicken broth
4 tablespoons chicken bouillon powder
(NOTE: We use that chicken stock base sold in the refrigerated section of the market-Better than Bouillon and we use the 1 tsp of it per 8 ounces of water-which means instead of us using chicken broth and bouillon, we use 1 1/2 tsp broth base added to 10.5 ounces of water. Then we add a few more teaspoons of the base to the pot instead of bouillon-I am trying to give this to you with stuff you may already have or use)
2 potatoes, peeled and diced
1 pound fresh asparagus, trimmed and coarsely chopped
3/4 cup half and half (or light cream, whatever you like)
1 tablespoon soy sauce
1/2 teaspoon freshly ground pepper
salt to taste
Melt butter or margarine in heavy cooking pot. Add onions and chopped celery, aute til tender (about 5 minutes, stir in flour, mix well. Cook for a minute or so, stirring constantly. Add water, chicken broth and bouillon (or water and soup base depending on what you are using), stir til smooth and bring to a boil. Add diced potatoes and chopped asparagus. Recue heat and simmer for about 1/2 hour.
Puree 1/2 of soup mixture in a food processor or blender in batches (if you want it completely creamy and smooth, do the entire pot this way. We like having pieces of asparagus and potatoes in our soup and only do half of the mixture). Return to the pot.
Stir in Half and half, soy sauce and black pepper. Bring soup just to a boil. Add salt if needed and serve.