- 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
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 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.