For a light lunch or dinner, we like to top this creamy soup with shredded rotisserie chicken and a dollop of sour cream or Greek yogurt.

Creamy Asparagus Soup

Chop asparagus into 2-inch pieces. Set a few asparagus tips aside for garnish; place remaining asparagus in large saucepan. Add potatoes, chicken broth, green onion, tarragon, basil and white pepper. Bring to boiling. Simmer, uncovered, for 10 minutes or until potatoes are very tender. Remove from heat and cool for 10 minutes.

Meanwhile, boil reserved asparagus tips for 3 to 4 minutes or until crisp-tender.

Carefully transfer asparagus mixture to a blender container. Cover and blend until smooth. Stir in half-and-half. 

To serve, dollop each serving with sour cream, if desired, and garnish with asparagus tips and additional chopped fresh basil. Serve soup warm or chilled.