STALKING THE WILD ASPARAGUS

Spring came early to the frozen tundra this year. The first asparagus is appearing, and here's a great recipe to welcome the new season.


Cream of Asparagus Soup

2 1/2 cups vegetable broth or water
1 lb. fresh asparagus, cut into 1/2 inch pieces
1 large potato, thinly sliced
1/2 medium onion, chopped
1/2 cup celery, chopped
2 tbsp. flour
2 cups milk or soy milk
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. dried tarragon

In a large saucepan over medium heat, bring the broth or water to a boil.
Add the asparagus, onion, and celery, then reduce the heat and cook for 25 to 30 minutes.
Pour the mixture into a food processor along with the flour and puree until smooth. (If you don't have a food processor, use an immersible blender. Your soup will be a little chunkier, but I like it that way).
Return the soup to the saucepan, add the remaining ingredients, and simmer until the soup begins to thicken and is heated through.
Serve immediately.
Makes six servings.