Second place recipe by Donna Goodwin of Hornick, Iowa 

1 tablespoon butter

1 small onion, chopped

2 celery stalks

1 cup chopped asparagus spears

1 1/2 teaspoon cornstarch

1 tablespoon water

1/4 teaspoon salt

1/4 teaspoon pepper 

2 cups chicken broth

1 cup half & half

Melt butter in pan. Add onion, celery and asparagus. Cook 5 minutes. Add 1 cup chicken broth; cover and simmer until asparagus is tender. Add remaining broth and half & half. Cook over low heat. Dissolve corn starch in water, whisk into soup. Add salt and pepper. Stir until soup thickens. 


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