Creamy Asparagus Chowder

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READY IN: 1hr 15mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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