The photo looks appetizing doesn't it? I think it looks more like something that was already digested, but thankfully it tastes excellent. My kids thought it was delicious and as usual my husband loved it too. It was fairly simple to make.

4 tbsp margarine or butter

1 onion, chopped

3 celery stalks, chopped

1 tbsp prepared garlic or 2 cloves

1 pint 1/2 & 1/2

1 can chicken broth

squirt lemon juice (optional)

salt and pepper

1 large or 2 medium potatoes, peeled and cubed

1 lb asparagus spears, cut off the ends or soup will be stringy

Heat butter in heavy pot. Saute onions and celery until opaque. Add garlic and cook for a few more minutes. Add 1/2 and 1/2, chicken broth, lemon juice, salt, pepper, potato, and asparagus. Simmer, stirring occasionally for 20 minutes. When asparagus is tender, use an immersion blender to puree the soup. Taste the soup and add more salt if needed. Serve with bread or sandwiches.

Note: I had some asparagus that was going bad, so I cut off the bad parts and the ends and froze it all in a ziploc bag. This worked perfectly for the soup. I have used the end pieces before, but it was very stringy, so I do not recommend it.