1 lb. fresh asparagus
1/2 c. chopped scallions (green onions)
13 3/4 oz. can chicken broth
1/2 tsp. salt
2 tbsp. butter
2 tbsp. flour
1 c. milk
1 c. half and half

Break off asparagus stalks as far down as they snap easily; wash spears; cut into 1 inch pieces. In a medium covered saucepan simmer asparagus, celery, scallions, 1/2 cup of the chicken broth and salt until just tender, about 10 minutes.

In an electric blender or food processor puree asparagus mixture until smooth. Make a white sauce using the butter, flour and remaining broth. Stir in asparagus puree, milk and half and half. Reheat. Makes 6 servings.