 |
Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
|
I found this recipe in a 1998 issue of Southern Living Magazine. It is quite versatile in that you could add chicken and/or mushrooms, or use vegetable broth in place of the chicken to make it to your own taste. Ingredients:
2 medium potatoes |
1 onion |
2 celery ribs |
4 garlic cloves |
3 tablespoons butter or 3 tablespoons margarine |
2 (15 ounce) cans asparagus spears, undrained |
2 (14 1/2 ounce) cans chicken broth |
1 teaspoon salt |
1 teaspoon pepper |
1/2 teaspoon dried basil |
1/4 teaspoon ground red pepper |
2 cups milk |
sour cream (optional) |
3 cups shredded cheddar cheese (or cheddar monterey jack cheese mix) (optional) |
Directions:
1. Peel and cube potatoes.
2. Chop onion and celery; mince garlic.
3. Melt butter in a Dutch oven; add onion, celery, and garlic, and sauté until tender.
4. Stir in potato, asparagus, and next 5 ingredients; bring to a boil.
5. Cover, reduce heat, and simmer 30 minutes; cool.
6. Process asparagus mixture with an immersion blender until smooth (or in batches in a blender or food processor until smooth); return mixture to Dutch oven.
7. Add milk, and cook, stirring often, just until soup is thoroughly heated.
8. Serve hot or chilled with a dollop of sour cream, if desired.
9. Note: If serving hot and you are a cheese lover, add in the optional shredded cheese and stir to melt and blend before serving. Serve with additional shredded cheese with optional sour cream on top to garnish.
|
|