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.
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
- Chop the asparagus into 1/2 inch chunks, saving the tips for later use.
- 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.
- Place cooled broth and vegetables in a blender and puree, slowly adding the 2 cups of milk.
- Sauté the asparagus tips, mushrooms, garlic and parsley in 1 tablespoon of butter.
- Add the sauté mixture to the soup mixture and simmer for 15 minutes.
- Top off with a bit of grated cheese when serving.
