Cream of Asparagus Soup

Cream of Asparagus Soup

1 lb. asparagus, cleaned and chopped
1/4 cup chopped onion
1/4 cup chopped celery
4 TBS butter or oleo
1 1/2 cups chicken stock or broth
1 cup heavy cream
salt and pepper to taste

Melt the butter in a 3 qt. saucepan over medium heat. Add the onion, celery, and chopped asparagus, saute until all are tender (about 10 minutes). *Add the stock and bring to a boil. With an immersion blender (or in a *food processor) blend the veggies in the stock until almost smooth. Add heavy cream and stir together. Simmer until heated through.
*Note if using a food processor: blend the veggies in the food processor before adding the stock. Return the veggies to the saucepan and add the stock, bring to boil then add the heavy cream and continue to heat through.
Tip: If you like it thicker you can combine 1 tsp corn starch with 1/4 cup of stock and add to the soup stirring constantly until desired thickness.