Asparagus Soup

1. 1

   Chop asparagus, setting aside tips for use later.

2. 2

   Simmer chopped asparagus and chopped potato in 2 cups water with 2 tablespoons butter, basil, celery salt, vegetable salt and pepper to taste.

3. 3

   Simmer until vegetables are tender.

4. 4

   Cool.

5. 5

   Place cooled broth and vegetables in blender and puree, slowly adding the 2 cups of milk.

* Per serving · 4 servings · Values may vary.

No additional tips available.