Serves: 4
Total Calories: 101

1/2 pound fresh asparagus
1/2 cup onion chopped
1 tablespoon butter or margarine
3 cups water
1 potato medium, peeled and diced
1 rib celery chopped
5 teaspoons chicken bouillon
1/2 teaspoon basil dried basil leaves, crushed
1/8 teaspoon black pepper
1/4 cup sour cream dairy (optional)

Rinse asparagus. Snap off tough ends by grasping each stalk with both hands and bending gently. Discard lower stem portion. Cut spears into 1-inch pieces.

In a 3-quart saucepan over medium heat, saute onion in hot butter or margarine for 3 to 5 minutes or until tender.

Add water, asparagus, potato, celery, bouillon granules, basil and pepper. Cover. Over medium-high heat, bring to a boil. Reduce heat to low and simmer for 12 to 15 minutes or until vegetables are soft. Remove from heat.

Using a slotted spoon, remove about 1/3 cup asparagus tips and pieces set aside.

Place half of the soup at a time in a blender container. Cover and blend at high speed for 20 to 30 seconds or until very smooth. Return blended soup to saucepan add reserved asparagus pieces. Over medium heat, heat thoroughly.

Stir before serving. Garnish each serving with a spoonful of sour cream.

Nutritional Facts:

Serves: 4
Total Calories: 101
Calories from Fat: 52

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