Ingredients
2 medium onions, chopped2 cups chopped celery1/4 cup butter1 garlic clove, minced1/2 cup all-purpose flour1 large potato, peeled and cut into 1/2-inch cubes4 cups whole milk4 cups chicken broth1/2 teaspoon dried thyme1/2 teaspoon dried marjoram4 cups chopped fresh asparagus, cooked and drainedSalt and pepper to tasteSliced almondsShredded cheddar cheeseChopped fresh tomato
Preparation
In a Dutch oven, saute onions and celery in butter until tender. Add garlic; cook 1 minute longer. Stir in flour. Add the 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 the asparagus, salt and pepper; heat through. To serve, sprinkle with almonds, cheese and the chopped tomato.
