Ingredients
1 medium potato, peeled and diced1 medium onion, chopped5 green onions, chopped1 medium carrot, chopped1 celery rib, chopped1/4 cup butter, cubed1/4 cup all-purpose flour1 teaspoon salt1/4 teaspoon pepper1 can (49-1/2 ounces) chicken broth1 pound fresh asparagus, trimmed and cut into 2-inch pieces1/2 cup half-and-half cream1 cup sour cream2 bacon strips, cooked and crumbledAdditional sour creamAsparagus tips, optional
Preparation
In a Dutch oven or soup kettle, saute potato, onions, carrot and celery in butter until onions and celery are tender. Stir in flour, salt and pepper until blended. gradually add broth. bring to a boil; cook and stir for 2 minutes.
Add asparagus; reduce heat. Cover and simmer for 20-25 minutes or until vegetables are tender. Cool to lukewarm.
In a blender, puree vegetable mixture in small batches until smooth. Pour into a large bowl; stir in cream and sour cream until smooth.
Serve warm, or cover and refrigerate for at least 2 hours and served chilled. Garnish with bacon, sour cream and asparagus tips if desired.
