2½ cups vegetable broth or water
1 lb. fresh asparagus, cut into 1/2-inch pieces
1 large potato, thinly sliced
½ medium-sized onion, chopped
½ cup celery, chopped
2 Tablespoon flour
2 cups milk
¼ teaspoon salt
¼ teaspoon pepper

In a large saucepan over medium heat, bring the broth or water to a boil.

Add the asparagus, potato, onion, and celery, then reduce the heat and cook for 25 to 30 minutes.

Pour the soup mixture into a food processor along with the flour and purée until smooth.

Return the soup to the saucepan, add the remaining ingredients, and simmer until the soup begins to thicken and is heated through.

Serve Immediately.