Asparagus Soup

• 1 lb asparagus
• 1 1/2 cups half-and-half
• 1 1/2 cups water (or preferred, water used to cook Asparagus)
• 1 (1 7/8 ounce) envelope Knorr Leek mix
• 1 tablespoon butter
• 1/2 teaspoon beef bouillon
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper

1. Clean asparagus, removing and discarding woody sections then cut into 3/4" lengths.
2. Bring about 1 quart of water to a boil, add asparagus, remove the asparagus (asparagus should be tender crisp) when water returns to boil - reserving 1 1/2 Cups of the the liquid (save the bottom portion where the bits are).
3. Add the 1 1/2 cups of reserved liquid back to the pot along with the 1 1/2 cups Half and Half, Leek Soup Mix (Mix Well), Beef or Veggie Buillion, Garlic Powder, and Black Pepper. Bring mxture to a boil - stirring frequently, then reduce heat to low for 5 minutes - stirring occasionally.
4. Stir in the asparagus to the soup mixture along with the butter and serve.

asparagus, water, mix, butter, beef bouillon, garlic powder, black pepper

Taken from www.food.com/recipe/asparagus-soup-473257 (may not work)