Creamy Asparagus Chowder

Print

Rating:

(1 vote) 5 1

This is a tasty cream soup with the distinct flavor of asparagus blending with thyme, marjoram and cheese.

Ingredients

1/4 C. butter or margarine
2 medium onions, chopped
2 C. chopped celery
1 garlic clove, minced
1/2 C. all-purpose flour
1 large potato, peeled and cut into 1/2-inch pieces
4 C. milk
4 C. chicken broth
1/2 tsp. dried thyme
1/2 tsp. dried marjoram
4 C. chopped fresh asparagus, cooked and drained
Salt and pepper to taste
Sliced almonds
Shredded cheddar cheese
Chopped fresh tomato

Directions

In a Dutch oven, melt butter; sauté onions, celery and garlic until tender. Stir in flour. Add potato, milk, broth and herbs; cook over low heat, stirring occasionally, until the potato is tender and soup is thickened, about 20-30 minutes. Add asparagus, salt and pepper; heat through. To serve, sprinkle with almonds, cheese and the chopped tomato.

Yield: about 2 1/2 quarts