ingredients
- 1/4 teaspoon freshly ground pepper
- 1 tablespoon fresh tarragon, chopped, divided
- 3/4 cup nondairy creamer (see Note)
- 2 pounds asparagus, cut into 1″ pieces
- 3 stalks celery, thinly sliced
- 1/4 teaspoon salt
- 1 small onion, chopped
- 1 tablespoon olive oil
- 3 cans (14 1/2 ounces each) reduced-sodium chicken broth
prepration
Heat oil in a large pot over medium-high heat. Add onion and cook 5 minutes, until softened but not browned.
Add broth, asparagus, celery, salt, pepper and half of the tarragon to the pot. Bring to a boil. Lower heat, cover and simmer 20 minutes, until asparagus is very tender.
In a blender, pure soup in batches until smooth. Return to pot. Add nondairy creamer and remaining tarragon. Heat soup through over medium heat.
