Cream of Asparagus Soup

Makes eight 6 oz. servings

3/4 cup parsley leaves
3 tbs. butter or margarine
1 small onion, cut into 1” pieces
3/4 lb. asparagus, trimmed, cut into 1” pieces
3 c. chicken stock or broth
1 c. half and half
3 tsp. cornstarch
1.5 c. cold water*
Salt and white pepper, to taste

Place parsley in food processor, pulse until coarsely chopped.
Melt butter in a medium saucepan over medium heat.  Add onion, and cook until soft but not brown, about 3 minutes.  Add asparagus, stock, and all but one tablespoon of parsley.  Cover; bring to a boil over medium-high heat.  Reduce heat to low and cook, partially covered, until asparagus is tender, about 10-12 minutes.
Drain vegetables, being sure to reserve the cooking liquid.  Allow cooking liquid to cool 5 minutes.  Add 1 cup of the cooking liquid and half the solids to your blender jar.  (Yes, the blender.) Blend until smooth, about 30 seconds.  Return the pureed vegetable mixture to the saucepan.  Repeat with 1 cup liquid and remaining vegetables.  Add remaining cooking liquid and half and half to pureed vegetables in the saucepan, stir to combine.  Stir cornstarch into water, and add to soup.  Cook, stirring often, over medium heat until soup thickens, about 6-8 minutes.  Do not boil.  Adjust seasonings to taste, garnish with remaining parsley.

*If I had it to do over again, I’d reduce the 1.5 cups cold water to a half cup, then add an additional half cup of half and half.  I like a thicker, creamier soup.