Asparagus Tarragon "Cream" Soup

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

Ingredients

 * 1 tablespoon olive oil
 * 1 small onion, chopped
 * 3 cans (14½ ounces each) reduced-sodium chicken broth
 * 2 pounds asparagus, cut into 1" pieces
 * 3 stalks celery, thinly sliced
 * ¼ teaspoon salt
 * ¼ teaspoon freshly ground pepper
 * 1 tablespoon fresh tarragon, chopped, divided
 * ¾ cup nondairy creamer

Directions

 * 1) Heat oil in a large pot over medium-high heat.
 * 2) Add onion and cook 5 minutes, until softened but not browned.
 * 3) Add broth, asparagus, celery, salt, pepper and half of the tarragon to the pot.
 * 4) Bring to a boil.
 * 5) Lower heat, cover and simmer 20 minutes, until asparagus is very tender.
 * 6) In a blender, purée soup in batches until smooth.
 * 7) Return to pot.
 * 8) Add nondairy creamer and remaining tarragon.
 * 9) Heat soup through over medium heat.