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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."
- 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
- sliced almonds
- shredded cheddar cheese
- fresh tomato, chopped
- In a Dutch oven, melt butter; saute onions, celery and garlic until tender. Stir in flour.
- 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.
- Add asparagus, salt and pepper; heat through.
- To serve, sprinkle with almonds, cheese and chopped tomato.