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Asparagus Soup

Yield 3 quarts

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
  • 2 cups milk
  • Sour cream (optional)

How to Make It

  1. Peel and cube potatoes. Chop onion and celery; mince garlic.

  2. 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.

  3. 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.