ASPARAGUS SOUP

Asparagus Soup image

Provided by Bev I Am

Time 1h

Yield 3 quarts, 8-10 serving(s)

Number Of Ingredients 14

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)

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