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“This is from Shirley Beachum of Shelby Michigan. She writes, "While this soup's good with fresh asparagus, it can also be prepared with frozen or canned. In fact, I like to blanch and freeze asparagus in portions just right for this recipe--that way, I can make our favorite chowder all year."”
READY IN:
1hr 15mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. In a Dutch oven, melt butter; saute onions, celery and garlic until tender. Stir in flour.
  2. Add potato, milk, broth, thyme and marjoram; cook over low heat, stirring occasionally, until the potato is tender and soup is thickened, about 20-30 minutes.
  3. Add asparagus, salt and pepper; heat through.
  4. To serve, sprinkle with almonds, cheese and chopped tomato.

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