1/2 pound of asparagus, cut into 1-inch pieces
1 potato, diced (I used red)
1 onion, diced
1 medium carrot, sliced
2 quarts water
1 cup half-and-half
2 tablespoons butter
salt and pepper to taste
1. Cook the vegetables in salted water until they are tender. Put the soup through a sieve, food mill, or blender (I used a wand blender).
2. Return the soup to the saucepan, add the half-and-half, butter, salt, and pepper. Stir and bring almost to a boil. Stir again, cover the pan, and simmer for 10 minutes. Serve hot.
Note: For a soup of thicker consistency, substitute 1 cup of white sauce for the cream. Makes 4-6 servings.