ASPARAGUS SOUP
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.
Provided by Bev I Am
Categories Vegetable
Time 1h
Yield 3 quarts, 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Peel and cube potatoes.
- Chop onion and celery; mince garlic.
- 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.
- 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.
- Add milk, and cook, stirring often, just until soup is thoroughly heated.
- Serve hot or chilled with a dollop of sour cream, if desired.
- 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.
Nutrition Facts : Calories 169.4, Fat 7.5, SaturatedFat 4.4, Cholesterol 20, Sodium 724, Carbohydrate 19.3, Fiber 3.8, Sugar 2.9, Protein 8.2
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