Asparagus Soup

This recipe makes a tasty vegetable based soup that has all of the goodness of potatoes, and the tasty flavor of asparagus.

It’s a fabulous dish that can be served with any meal, as it compliments so many different varieties of meats and fish.

To make a main course, simply simmer the soup down a bit until thick and creamy, then serve it atop of smoked salmon or tilapia that has been served over a bed of wild rice.

Asparagus Soup

• CourseSoup Potage
• CuisineAmerican
• KeywordPotatoes, Soup

Servings	Prep Time
4 People	20 Minutes

Cook Time

30 Minutes

Servings Prep Time 4 People 20 Minutes

Cook Time 30 Minutes

Asparagus Soup CourseSoup Potage CuisineAmerican KeywordPotatoes, Soup Servings Prep Time 4 People 20 Minutes Cook Time 30 Minutes Servings Prep Time 4 People 20 Minutes Cook Time 30 Minutes

Ingredients

• 1 Bunch Asparagus
• 1/2 Cup Cheddar Cheese Grated
• 2 Cups Milk
• 1 Teaspoon Basil Chopped
• 2 Cups Water
• 1/4 Teaspoon Celery Salt
• 3 Potatoes Medium size, peeled and chopped
• 1 Teaspoon Salt
• 3 Tablespoon Butter
• 1 Teaspoon Black Pepper
• 1/2 Teaspoon Garlic Chopped
• 3/4 Cup Mushrooms Sliced
• 1/4 Teaspoon Parsley Chopped

Instructions

1. Chop the asparagus into 1/2 inch chunks, saving the tips for later use.
2. Melt 2 tablespoons of butter in the 2 cups of water, then add the basil, celery salt, salt and pepper. Add the asparagus and potato and simmer until tender, then let cool.
3. Place cooled broth and vegetables in a blender and puree, slowly adding the 2 cups of milk.
4. Sauté the asparagus tips, mushrooms, garlic and parsley in 1 tablespoon of butter.
5. Add the sauté mixture to the soup mixture and simmer for 15 minutes.
6. Top off with a bit of grated cheese when serving.