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Creamy asparagus soup

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Ingredients/Components

milk - 1 c
salt - 1 tsp
butter or margarine, melted - 3 Tbsp
5 oz
ground red pepper - 1/4 tsp
chopped onion - 1/2 c
ground black pepper - 1/2 tsp
dried basil - 1/2 tsp
sliced celery - 1 c
cloves garlic, pressed - 3 item
white vinegar - 1 tsp
sour cream optional - 1/2 c
can ready to serve chicken broth - 1 1/2
celery leaves garnish - 1 item
can sliced potatoes, drained* - 1 oz

How to make creamy asparagus soup:

Cook first 3 ingredients in butter in a Dutch oven over medium-high heat, stirring constantly, until tender. Stir in asparagus and next 7 ingredients. Bring to a boil, stirring often. Reduce heat and simmer 10 minutes, stirring often. Cool slightly. Pour half of mixture into container of an electric blender; process until smooth, stopping once to scrape down sides. Transfer mixture to another container. Repeat procedure. Return asparagus mixture to Dutch oven. Stir in milk; cook just until thoroughly heated (do not boil). Dollop each serving with sour cream and garnish, if desired. Yield: 2 quarts.

*Two medium potatoes, cooked, peeled and sliced, may be substituted.

You can prepare the vegetable puree base ahead and refrigerate up to 3 days or freeze for up to 6 months. Dilute with milk and heat to serve.

Recipe categories: Soups & stews, Asparagus, Bisques/cream soups.

Rating:

3.8

Average rating: 3.8, total votes: 4

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