Michigan Asparagus Soup

• 1 lb asparagus
• 5 celery ribs
• 12 cup fresh parsley
• 14 cup fresh chives
• 12 small red onion
• 18 teaspoon salt (to taste)
• 18 teaspoon pepper (to taste)
• 1 cup summer savory (to taste)
• 18 teaspoon rosemary (to taste)
• 3 tablespoons half-and-half
• 1 cup vegetable broth (reserved from cooking veggies)
• 12 cup chicken stock (optional)

1. If you can find summer savory- and it's fresh- that is the key to making the best asparagus soup.
2. If not, add the rosemary in-- to taste-- instead.
3. Chop up veggies and herbs, boil them in a large pot with enough water to cover them, just a little past tender but not mushy.
4. Let the veggies cool, drain them and reserve the broth.
5. Blend the veggies and herb mix with one cup broth to high heaven!
6. Sometimes there are little strings from the celery, but I don't mind that.
7. To avoid this, chop up the celery more before cooking.
8. Return mixture to the pot and add the rest of the ingredients, heating slowly.
9. Be careful with the salt and pepper if you are using the optional chicken stock and add this in after the stock.

asparagus, celery, parsley, fresh chives, red onion, salt, pepper, summer, rosemary, vegetable broth, chicken

Taken from www.food.com/recipe/michigan-asparagus-soup-425041 (may not work)