Not So Creamy Cream Of Asparagus Soup

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I cannot believe i found this today! I cut it out of our local paper in march of 1988, made it once, we moved, and i never saw it again till this morning. It was in the basement in an old folder. The reason it appealed to me is that the potatoes act as a thickener rather than a lot of cream. And if i recall, it was very tasty.. There are also 3 others using the same principle, but i never got to try them.(until now!) cream of potato, cream of mushroom, and cream of tomato.!

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Steps

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Wash asparagus and trim away outside of woody stalks.

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Cut stalks into 1-inch pieces.

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Melt margarine in a large saucepan over medium heat.

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Saute asparagus , onion , and potatoes until onion is translucent.

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Add chicken broth and water , and bring to a boil.

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Turn down the heat and simmer until vegetables are tender , about 20 minutes place in blender and blend until vegetables are are pureed.

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Return to saucepan over low heat.

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Stir in white pepper , nutmeg , cream or half-and-half , and lemon juice.

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Heat a few minutes longer , but do not allow soup to boil.

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Ingredients

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fresh asparagus, margarine, onion, white potatoes, chicken broth, water, white pepper, nutmeg, cream, lemon juice