Creamy Asparagus Soup - cooking recipe

Ingredients

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)

Preparation

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