Prep 30 mins
Cook 30 mins
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.
- 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)
- 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.