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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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Ingredients:
2 medium potatoes |
1 onion |
2 celery ribs |
4 garlic cloves |
3 tablespoons butter or 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) |
Directions:
1. Peel and cube potatoes. Chop onion and celery; mince garlic.
2. Melt butter in a Dutch oven; add onion, celery, and garlic, and sauté until tender. Stir in potato, asparagus, and next 5 ingredients; bring to a boil. Cover, reduce heat, and simmer 30 minutes; cool.
3. Process asparagus mixture in batches in a blender or food processor until smooth, stopping to scrape down sides; return mixture to Dutch oven. Add milk, and cook, stirring often, just until soup is thoroughly heated. Serve hot or chilled with a dollop of sour cream, if desired.
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