Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 c Butter or margarine 1/2 ts Dried marjoram
2 md Onions -- chopped 4 c Chopped fresh asparagus --
2 c Chopped celery Cooked drained
1 Garlic Salt and pepper to taste
1/2 c All-purpose flour Sliced almonds
1 lg Potato -- cut in 1" cubes Shredded cheddar cheese
4 c Milk Chopped fresh tomato
4 c Chicken broth Clove -- minced
1/2 ts Dried thyme

In a Dutch oven, melt butter; saute onions, celery and garlic until
tender. Stir in flour. Add potato, milk, broth and herbs; cook over
low heat, stirring occasionally, until the potato is tender and soup
is thickened, about 20-30 minutes. Add asparagus, salt and pepper;
heat through. To serve, sprinkle with almonds, cheese and the chopped
tomato. Yield: about 2-1/2 qts

Recipe By : Country Woman

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