Delicious springtime soup!
INGREDIENTS
2 Tb butter
1 chopped shallot
2 cups or 1 bunch asparagus, chopped into soup-sized pieces
1 russet potato (or red potato), diced up
1 cup milk
1 cup chicken broth (I used boillon in water
1 can Campbell's cream of chicken soup with herbs (don't add water)
Saute the shallots in butter until soft/beginning to brown.
Add 2 Tb flour and another pat of butter if it turns into a big lump. Cook for a minute.
Add the liquid slowly and stir to a smooth consistency then add the veggies. Cook to a boil then cover and simmer 10 minutes. Make sure to stir every couple minutes because the potatoes will stick to the pot.
Pepper to taste. I don't think it needs salt.
Top with sour cream and grated cheese.
I don't cook with Campbells soups much- in this soup it lends it some creamy body. It's not notably herbal but perhaps adds a depth to the flavor. The potato bits are like little pillows when you get them. Like baked potato soup in a way but not so heavy.
