Chesapeake bay creamy asparagus soup

Ingredients

• 1 medium potato, peeled and diced
• 1 medium onion, chopped
• 5 green onions, chopped
• 1 medium carrot, chopped
• 1 celery rib, chopped
• 1/4 cup butter, cubed
• 1/4 cup all-purpose flour
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 can chicken broth
• 1 pound fresh asparagus
• 1/2 cup half-and-half cream
• 1 cup sour cream
• 2 bacon strips, cooked and crumbled
• Asparagus tips, optional

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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.