Asparagus Soup

"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."
 
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photo by Bev I Am photo by Bev I Am
photo by Bev I Am
photo by Bev I Am photo by Bev I Am
photo by Bev I Am photo by Bev I Am
Ready In:
1hr
Ingredients:
14
Yields:
3 quarts
Serves:
8-10
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ingredients

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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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RECIPE SUBMITTED BY

I joined Food.com when the site was RecipeZaar, April 24, 2001. This site has been a favorite with me for many years now with its unique features and especially for the many, many dear friends I have met here. If you are a new visitor, I hope you will stop for a while and check us out. I hope you will find it as special as I have.
 
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