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.