Although this soup is best when made with fresh asparagus, you can use frozen or canned. I like to blanch and freeze asparagus in portions just right for this recipe so I can make our favorite chowder all year. —Shirley Beachum, Shelby, Michigan
Ingredients
- 2 medium onions, chopped
- 2 cups chopped celery
- 1/4 cup butter
- 1 garlic clove, minced
- 1/2 cup all-purpose flour
- 1 large potato, peeled and cut into 1/2-inch cubes
- 4 cups whole milk
- 4 cups chicken broth
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried marjoram
- 4 cups chopped fresh asparagus, cooked and drained
- Salt and pepper to taste
- Sliced almonds
- Shredded cheddar cheese
- Chopped fresh tomato
Directions
- In a Dutch oven, saute onions and celery in butter until tender. Add garlic; cook 1 minute longer. Stir in flour. Add the potato, milk, broth and herbs; cook over low heat, stirring occasionally, until the potato is tender and soup is thickened, 20-30 minutes.
- Add the asparagus, salt and pepper; heat through. To serve, sprinkle with almonds, cheese and the chopped tomato.
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