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Creamy Asparagus Soup
tsp minced garlic
butter or margarine, melted
(14 1/2oz) cut asparagus, undrained
potatoes, cooked, peeled, and sliced
(14 oz) chicken broth
ground black pepper
ground red pepper
3 ingredients in butter in a Dutch oven over medium-high heat,
stirring constantly, until tender. Stir in asparagus and
everything else except the milk. Bring to a boil, stirring
often. Reduce heat and simmer, uncovered, 10 minutes, stirring
often. Cool slightly. Pour half of mixture into container of
electric blender, process until smooth, stopping once to
scrape down sides. Transfer mixture to another container.
Repeat procedure. When processed, return mixture to Dutch
oven. Stir in milk; cook until thoroughly heated (do not
boil). Garnish with dollop of sour cream, if desired.
Yield: Serves About 2 Quarts.
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