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

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