- 6
0/5
(0 Votes)
Ingredients
- 2 tbsp. butter
- 2 tsp. olive oil
- 1 onion, chopped
- 3 celery stalks, chopped
- 3 tbsp. flour
- 2 1/2 cups water
- 2 1/2 cups chicken broth, unsalted
- 2 packets powdered chicken bouillon
- 1 large potato, diced
- 1 pound asparagus, chopped
- 3/4 cup half and half
- 1/4 tsp. white pepper
- 1/4 tsp. black pepper
Preparation
Step 1
Melt butter and oil. Saute onion and celery about 4 minutes until tender. Stir in flour, mixing well. Cook and stir for one minute. Add water, broth, bring to boil. Add diced potato and asparagus. Reduce heat, simmer 20 minutes. Puree.
Stir in half and half and peppers. Boil. Adjust seasoning.
You'll also love
-
Stuffed Salmon "Sandwich" 0/5 (0 Votes) -
Seafood: Killer Shrimp-Unofficial... 0/5 (0 Votes)
You'll also love
-
Blueberry Crunch Cake 0/5 (0 Votes) -
Spicy Beef with Shrimp & Bok Choy 0/5 (0 Votes)