They will want seconds.
Two and a half cups Vegetable Broth or water
One pound fresh asparagus, cut into 1/2-inch pieces
One large potato, thinly sliced
1/2 medium onion, chopped
1/2 cup chopped celery
Two tablespoons unbleached all-purpose flour
Two cups soy milk
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried tarragon
How To Prepare
In a large saucepan over medium heat, bring the broth to a boil. Add the asparagus, potato, onion, and celery, then reduce the heat and cook for 25 to 30 minutes.
Pour the soup mixture into a food processor along with the flour and puree until smooth. Return the soup to the saucepan, add the remaining ingredients, and simmer until the soup begins to thicken and is heated through.