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onion celery garlic butter potatoes ready white vinegar salt ground black pepper ground red pepper basil milk sour cream celery
Viewed: 27 - Published at: 6 years agoIngredients
- 1/2 c. chopped onion
- 1 c. sliced celery
- 3 cloves garlic, pressed
- 3 Tbsp. butter or margarine, melted
- 2 (14.5 oz.) cans cut asparagus (undrained)
- 1 (16 oz.) can sliced potatoes, drained*
- 1 (14 1/2 oz.) can ready to serve 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 c. milk
- 1/2 c. sour cream (optional)
- celery leaves (garnish)
Method
- Cook first 3 ingredients in butter in a Dutch oven over medium-high heat, stirring constantly, until tender.
- Stir in asparagus and next 7 ingredients.
- Bring to a boil, stirring often. Reduce heat and simmer 10 minutes, stirring often.
- Cool slightly. Pour half of mixture into container of an electric blender; process until smooth, stopping once to scrape down sides.
- Transfer mixture to another container.
- Repeat procedure.
- Return asparagus mixture to Dutch oven.
- Stir in milk; cook just until thoroughly heated (do not boil).
- Dollop each serving with sour cream and garnish, if desired.
- Yield:
- 2 quarts.
