Asparagus Soup

From the kitchen of: Dawn Corbin

2 c. asparagus stalks, cut up
1/2 c. celery
1/4 c. onion
1/4 c. water
2 c. milk
4 Tbsp. flour
4 Tbsp. butter
1 Tbsp. instant chicken bouillon
1 c. choice tips

Bring 1 1/3 c. water to boil.
In blender puree: celery, onion, with 1/4 c. water. Add this to boiling water, add the asparagus stalks. Cook for 15 minutes or till tender. Cool slightly, blend in blender until smooth. In saucepan make two cups medium white sauce. Add chicken bouillon to this, combine with pureed vegetable mixture. In a separate sauce pan simmer tips for 5 minutes or till tender. Add tips to previous mixture, blend well. Serve immediately.