Recipe from Dining In 

CREAMY ASPARAGUS SOUP  

• ½ cup (1 stick) margarine (use soy free, if needed)  
• 2 medium onions, diced  
• 2 16-oz (450-g) bags frozen chopped asparagus  
• ¾ cup flour  
• 2 tsp salt  
• dash pepper  
• 6 cups water  
• 2 Tbsp chicken soup mix  
• Melt margarine in a large pot.  

Add onions and asparagus, and sauté until soft. Add flour, salt, and pepper; mix well. Add water and soup mix and bring to a boil.  

Cook 30–45 minutes. Blend with an immersion blender until mostly blended with some asparagus pieces still left whole.

(Originally featured in FamilyTable, Issue 654)