Cream of Asparagus Soup

Melt margarine in a heavy cooking pot. Add onions and chopped celery; saute until tender, about 4 minutes. Stir in flour, mixing well. Cook for about 1 minute, stirring constantly. Do not burn or let it go lumpy. Add water, chicken stock and chicken stock granules; stir until smooth. Bring to the boil. Add diced potatoes and chopped asparagus. Reduce heat and simmer for about 20 minutes.

Puree soup in a food processor or liquidiser in batches. Return to pot.

Stir in single cream, soy sauce and black and white pepper. Bring soup just to the boil. Adjust seasonings to taste. Serve hot.