Asparagus Soup

Fresh asparagus makes a big difference over canned in this recipe.

Cut off and discard the lower ends of

2 pounds fresh asparagus

Place stalks in boiling water and simmer for 5 minutes. They should still be a fresh green color, not a dull green-gray, but soft enough for pureeing.

Heat

4 tbsp. margarine

Add

2 medium onions, chopped

1 medium potato, sliced

Stir while cooking for about 10 minutes. The onions should be translucent, not brown, and the potato softened.

Add

6 cups chicken broth

aforementioned asparagus stalks

parsley

Simmer and puree.

Add

¾ cup nondairy creamer

salt and pepper

If so inclined, you can reserve some of the asparagus tips (cut them off first and cook them even less than the stalks) and use as garnish.

Serve hot or cold.