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[Rhea Thomas]

Asparagus Soup

2 pounds asparagus spears, sliced
2 cups leeks, sliced
4 green onions, sliced
1 red potato, chopped
3 tablespoons butter
4 cups water
1 teaspoon beef base or bouillon granules
1 cup heavy cream
2 tablespoons dried tarragon
2 tablespoons dried basil
1 garlic clove, crushed
1 tablespoon soy sauce

1. Saute sliced asparagus spears, sliced leeks, sliced green onions, and chopped red potato in butter for 5 minutes.
2. Add water and beef base or boullon granules. Simmer for 5 minutes.
3. Stir in cream, tarragon, basil, crushed garlic clove, and soy sauce. Simmer for 10 minutes longer.

Makes 5 servings.