Asparagus Soup
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FROM - Southern Living, November 1998 INGREDIENTS
2 medium potatoes
1 onion
2 celery ribs
4 garlic cloves
3 tablespoons butter or margarine
2 (15-ounce) cans asparagus spears, undrained
2 (14-1/2 ounce) cans chicken broth
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon dried basil
1/4 teaspoon ground red pepper, or to taste
2 cups milk
Sour cream, optionalPeel 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 in batches in a blender or food processor until smooth, stopping to scrape down sides; 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.
Makes 3 quarts