Recipe: Asparagus and Potato Soup

This recipe is great for early spring days when the weather is still cool and fresh spears are to be had from the garden or the farmer's market. The aroma is enough to attract friends and neighbors so make enough for everyone, and if they don't show up, it will keep for several lunches.

Asparagus Potato Soup

Ingredients:

1/2 pound fresh finely chopped asparagus
2 cups peeled and diced potatoes
1/3 cup onions, chopped
1/2 cup of celery chopped
1 1/2 cups chicken broth
3 cups water
1/4 cup butter
1/2 cup all-purpose flour
1 cup whipping cream
1/2 cup milk
Dash pepper
1 tablespoon dried parsley
1/2 teaspoon dried basil
bacon bits for flavor and garnish
3/4 cup shredded cheddar cheese

Directions:

In a soup kettle, pour in water and chicken broth. Turn heat to high. Add in asparagus, potatoes, onions, and celery. Bring mixture to a boil, then reduce heat and allow to simmer for about fifteen minutes or until the vegetables are tender. Add in butter and spices.

In a large mixing bowl, combine flour, cream, milk. Stir until flour is thoroughly mixed with other ingredients. Slowly stir into the bubbling vegetable mixture. Heat until soup has thickened. Use bacon and cheese as garnish and flavor.

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