Creamy Asparagus Soup
A great way to toast the season is with this wonderful soup using leftover mashed potatoes - it's springtime in a bowl. The recipe, from Bill Stoner, Stockton, California, was a winner at last year's Asparagus Festival. —Stockton Asparagus Festival, Stockton, California.
Prep/Total Time: 30 minutes
1 small onion, finely chopped
1/4 cup butter, cubed
2 Tablespoons all-purpose flour
1 teaspoon garlic salt
1/2 teaspoon pepper
2 cups chicken broth
2 cups milk
4 cups cut fresh asparagus (1-inch pieces)
1 cup mashed potatoes (without added milk and butter)
In a large saucepan, saute onion in butter until tender.
Stir in the flour, garlic salt and pepper until blended.
Gradually stir in broth and milk.
Bring to a boil; cook and stir for 2 minutes or until thickened.
Reduce heat; simmer, uncovered, for 3-4 minutes or until asparagus is tender.
Whisk in mashed potatoes until blended; heat through.
Posted by LuAnn.
Source: Country Woman magazine; recipe submitted by Bill Stoner.