Ingredients:

2 teaspoons Olive Oil
1 Onion chopped
2 stalks of celery
2 medium firm potatoes, about 8 oz. red, yukon, or white.
1/2 teaspoon dill
2 Cups Chicken broth
1 lb. or so Fresh asparagus
snapped, dispose of fiberouos bottom part.

1 cup half and half ( fat free half and half for lo cal)
1 /4 cup flour

1/4 teaspoon salt
salt and pepper

Dice the potatoes, onions and celery in a medium dice, line up the asparagus and cut it into 3 or 4 sections like so.

Measure out the Chicken broth and the half and half
Mix the flour into the half and half

Measure out the salt and dill

Heat the olive oil and saute the celery and onions till tender.

Add the broth and the asparagus, onions, potatoes, and spices

Simmer for 15 minutes or so till the potatoes and asparagus are tender.

Add the half and half and flour mix and cook till thickened.

Use a hand held immersion blender or put the soup in batches in the blender,
*** note cover tightly with lid of blender, then rag and your hand holding firmly or the pressure from the hot soup will go right out the blender.

Garnish with the sour cream in a creative way,

You can serve it chilled also in a martini glass.