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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 10 |
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While this soup's good with fresh asparagus, it can also be prepared with frozen or canned. In fact, I like to blanch and freeze asparagus in portions just right for the recipeĀthis way, I can make our favorite chowder all year. Ingredients:
2 medium onions, chopped |
2 cups chopped celery |
1/4 cup butter |
1 garlic clove, minced |
1/2 cup king arthur unbleached all-purpose flour |
1 large potato, peeled and cut into 1/2-inch cubes |
4 cups milk |
4 cups chicken broth |
1/2 teaspoon dried thyme |
1/2 teaspoon dried marjoram |
4 cups chopped fresh asparagus, cooked and drained |
salt and pepper to taste |
sliced almonds |
shredded cheddar cheese |
chopped fresh tomato |
Directions:
1. In a Dutch oven, saute onions and celery in butter until tender. Add garlic; cook 1 minute longer. Stir in flour. Add the potato, milk, broth and herbs; cook over low heat, stirring occasionally until the potato is tender and soup is thickened, about 20-30 minutes.
2. Add the asparagus, salt and pepper; heat through. To serve, sprinkle with almonds, cheese and the chopped tomato. Yield: about 2-1/2 quarts.
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