Creamy Asparagus Soup

• 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)

1. Cook first 3 ingredients in butter in a Dutch oven over medium-high heat, stirring constantly, until tender.
2. Stir in asparagus and next 7 ingredients.
3. Bring to a boil, stirring often. Reduce heat and simmer 10 minutes, stirring often.
4. Cool slightly. Pour half of mixture into container of an electric blender; process until smooth, stopping once to scrape down sides.
5. Transfer mixture to another container.
6. Repeat procedure.
7. Return asparagus mixture to Dutch oven.
8. Stir in milk; cook just until thoroughly heated (do not boil).
9. Dollop each serving with sour cream and garnish, if desired.
10. Yield:
11. 2 quarts.

onion, celery, garlic, butter, potatoes, ready, white vinegar, salt, ground black pepper, ground red pepper, basil, milk, sour cream, celery

Taken from www.cookbooks.com/Recipe-Details.aspx?id=790927 (may not work)