Instructions: * Note: Look for a product, such as one made of soy, without hydrogenated oils.

Heat oil in a large pot over medium-high heat. Add onion and cook 5 minutes, until softened but not browned.

Add broth, asparagus, celery, salt, pepper and half of the tarragon to the pot. Bring to a boil. Lower heat, cover and simmer 20 minutes, until asparagus is very tender.

In a blender, puree soup in batches until smooth. Return to pot. Add nondairy creamer and remaining tarragon. Heat soup through over medium heat.

This recipe yields 8 servings.

Comments: For a lovely presentation, garnish the soup with whole tarragon leaves.

Description: "This elegant soup is the perfect start to a holiday dinner in spring. Asparagus and fresh tarragon are at their seasonal peak, and yield a beautiful pale green hue."

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