Yield
Makes 6 cups

How to Make It

Step 1

Melt butter in a Dutch oven over medium-high heat; add onion and garlic, and sauté until tender. Add asparagus and next 4 ingredients.

Step 2

Bring to a boil, stirring often. Reduce heat, and simmer, stirring often, 10 minutes. Cool slightly.

Step 3

Process half of mixture in a blender or food processor until smooth, stopping to scrape down sides. Transfer to another container, and repeat procedure with remaining mixture.

Step 4

Return asparagus mixture to Dutch oven, and stir in milk. Cook just until soup is heated. (Do not boil.) Serve hot or cold with desired toppings.

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