Creamy asparagus chowder
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Butter or margarine |
| 2 | mediums | Onions -- chopped |
| 2 | cups | Chopped celery |
| 1 | Garlic | |
| ½ | cup | All-purpose flour |
| 1 | large | Potato -- cut in 1\" cubes |
| 4 | cups | Milk |
| 4 | cups | Chicken broth |
| ½ | teaspoon | Dried thyme |
| ½ | teaspoon | Dried marjoram |
| 4 | cups | Chopped fresh asparagus -- |
| Cooked & drained | ||
| Salt and pepper to taste | ||
| Sliced almonds | ||
| Shredded cheddar cheese | ||
| Chopped fresh tomato | ||
| Clove -- minced | ||
Directions
In a Dutch oven, melt butter; saute 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 2-½ qts
Recipe By : Country Woman