Asparagus Potato Soup 2 cups diced peeled potatoes ½ pound fresh asparagus, chopped ½ cup chopped onion 2 celery ribs, chopped 1 T. chicken bouillon granules 4 cups water ¼ cup butter ½ cup flour 1 cup heavy whipping cream ½ cup milk ½ tsp salt Dash pepper ¾ cup shredded cheddar cheese In a Dutch oven or soup kettle, combine the potatoes, asparagus, onion, celery, bouillon and water. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender. Stir in the butter. On a bowl, combine the flour, cream, milk, salt and pepper until smooth; add to the vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Garnish with cheese. Yield: 6-7 servings. |
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