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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Soup - Creamy Asparagus Chowder Recipe

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This recipe for Soup - Creamy Asparagus Chowder is from Now We're Cookin', one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 medium onions, chopped
2 c. chopped celery
1/4 c. butter
1/2 c. flour
1 large potato, peeled and cubed
4 c. milk, divided
4 c. chicken broth
1/2 t. thyme
1/2 t. marjoram
4 c. chopped fresh asparagus, cooked and drained
salt and pepper
sliced almonds
shedded cheddar cheese
chopped fresh tomato
Directions:
Directions:
Saute onions and celery in butter until tender. Combine flour and 1 c. of milk and shake to dissolve. Stir into the onions and celery. Add the potato, rest of milk, broth and herbs. Cook over low heat until the potato is tender and the soup is thickened, about 20-30 minutes.

Add the asparagus, salt and pepper. To serve, sprinkle with almonds (optional), cheese and chopped tomato. 1 cup equals 187 calories.
Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
If you love fresh asparagus, you'll love this recipe. If you tolerate asparagus, this might move you to love it!

 

 

 

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