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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 8 |
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This is from Shirley Beachum of Shelby Michigan. She writes, 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 this recipe-that way, I can make our favorite chowder all year. Ingredients:
1/4 cup butter |
2 medium onions, chopped |
2 cups celery, chopped |
1 garlic clove, minced |
1/2 cup 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 fresh asparagus, chopped, cooked and drained |
salt |
pepper |
sliced almonds |
shredded cheddar cheese |
fresh tomato, chopped |
Directions:
1. In a Dutch oven, melt butter; saute onions, celery and garlic until tender. Stir in flour.
2. Add potato, milk, broth, thyme and marjoram; cook over low heat, stirring occasionally, until the potato is tender and soup is thickened, about 20-30 minutes.
3. Add asparagus, salt and pepper; heat through.
4. To serve, sprinkle with almonds, cheese and chopped tomato.
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