1-1/2 lb fresh asparagus
1 tbsp vegetable oil
1 large onion, chopped
1 celery stalk, chopped
3-1/2 cups fat-free chicken broth
1 potato, peeled and diced
Salt to taste
2 tbsp fresh basil leaves, chopped

Cut off and reserve about 24 asparagus tips. Chop remaining spears into small pieces.
Heat oil in a large saucepan. Add onion and celery; cook until softened, stirring often. Add chicken broth, chopped asparagus, and potato. Bring to a boil. Reduce heat, cover, and simmer 15 minutes, until vegetables are tender. Puree soup in batches in a food processor or blender. Return soup to pan; heat through. Salt to taste.
Steam or microwave asparagus tips until tender-crisp. Drain well. Serve soup garnished with asparagus tips and basil. Per serving: 102 calories, 2 g fat, 0 mg cholesterol, 17 g carbohydrates, 3 g fiber, 9 g protein, 314 mg sodium.
WWPoints: 2