creamy asparagus soup
INGREDIENTS:
1/2 cup chopped onion
1 cup sliced celery
1 1/2 tsp minced garlic
3 tbs butter or margarine, melted
2 cans (14 1/2oz) cut asparagus, undrained
2 medium potatoes, cooked, peeled, and sliced
1 can (14 oz) chicken broth
1 tsp white vinegar
1 tsp salt
1/2 tsp ground black pepper
1/4 tsp ground red pepper
1/2 tsp dried basil
1 cup milk
PREPARATION:
Cook first 3 ingredients in butter in a Dutch oven over medium-high heat, stirring constantly, until tender. Stir in asparagus and everything else except the milk. Bring to a boil, stirring often. Reduce heat and simmer, uncovered, 10 minutes, stirring often. Cool slightly. Pour half of mixture into container of electric blender, process until smooth, stopping once to scrape down sides. Transfer mixture to another container. Repeat procedure. When processed, return mixture to Dutch oven. Stir in milk; cook until thoroughly heated (do not boil). Garnish with dollop of sour cream, if desired.
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