Creamy Asparagus Chowder - cooking recipe

Ingredients

1/4 cup butter
2 medium onions, chopped
2 cups celery, chopped
1 garlic clove, minced
1/2 cup all-purpose flour
1 large potato, peeled and cut into 1/2 inch cubes
4 cups milk
4 cups chicken broth
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
4 cups fresh asparagus, chopped, cooked and drained
salt
pepper
sliced almonds
shredded cheddar cheese
fresh tomato, chopped

Preparation

In a Dutch oven, melt butter; saute onions, celery and garlic until tender. Stir in flour.
Add potato, milk, broth, thyme and marjoram; 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 chopped tomato.