¼ cup butter 1 medium white onion, chopped 3 stalks celery, chopped 3 tablespoons all-purpose flour 4 cups water 1 can (10 ounce) condensed chicken broth 4 tablespoons chicken bouillon powder 1 potato, peeled and diced 1 pound fresh asparagus, trimmed and chopped ¾ cup half-and-half 1 tablespoon soy sauce ¼ teaspoon freshly ground black pepper ¼ teaspoon ground white pepper
Melt butter in heavy cooking pot. Add onions and celery... sauté until tender, about 4 minutes. Stir in flour until completely smooth. Continue cooking for about a minute, stirring continually. Add water, chicken broth, and bouillon powder... stir until thoroughly mixed. Bring to a boil. Add potato and asparagus. Reduce heat and simmer for 20 minutes.
Puree mixture in blender in batches. Return to pot. Stir in half and half, soy sauce, and pepper. Bring to a boil... you’re done. Remove from heat.
