Asparagus Tarragon 'Cream' Soup Recipe

• 1 Tbsp. extra virgin olive oil
• 1 sm onion minced
• 3 can reduced-sodium chicken broth - (14 1/2 ounce ea)
• 2 lb asparagus cut 1" pcs
• 3 x celery stalks thinly sliced
• 1/4 tsp salt
• 1/4 tsp freshly-grnd black pepper
• 1 Tbsp. minced fresh tarragon divided
• 3/4 c. nondairy creamer see * Note

1. * Note: Look for a product, such as one made of soy, without hydrogenated oils.
2. Heat oil in a large pot over medium-high heat.
3. Add in onion and cook 5 min, till softened but not browned.
4. Add in broth, asparagus, celery, salt, pepper and half of the tarragon to the pot.
5. Bring to a boil.
6. Lower heat, cover and simmer 20 min, till asparagus is very tender.
7. In a blender, puree soup in batches till smooth.
8. Return to pot.
9. Add in nondairy creamer and remaining tarragon.
10. Heat soup through over medium heat.
11. This recipe yields 8 servings.
12. Comments: For a lovely presentation, garnish the soup with whole tarragon leaves.
13. Description: "This elegant soup is the perfect start to a holiday dinner in spring.
14. Asparagus and fresh tarragon are at their seasonal peak, and yield a beautiful pale green hue."

extra virgin olive oil, onion, chicken broth, celery, salt, black pepper, nondairy creamer

Taken from cookeatshare.com/recipes/asparagus-tarragon-cream-soup-71094 (may not work)