One can condensed cream of celery soup

1 cup milk

16 stalks of asparagus, trimmed, steamed (or use frozen, thawed)

1/2 teaspoon chicken soup base

1/2 teaspoon onion flakes

fresh ground pepper, to taste

Mix the soup and milk in a medium saucepan and bring to a simmer. Meanwhile, cut the tops off of the asparagus stalks and set aside. Chop the rest of the stalks into one inch pieces. Add the chicken soup base, chopped asparagus, and onion flakes to the simmering soup mixture. Heat for five minutes. Puree the soup in a blender or food processor or using a immersion blender. Return to heat. Add the reserved asparagus tops and heat for 2 more minutes. Season with pepper, as desired.

Servings: 2