Asparagus Soup

READY IN: 1hr
SERVES: 8-10
YIELD: 3 quarts
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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