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Ingredients
2 Tablespoons canola oil
1 Bunch asparagus stems
1/2 Cup chopped yellow onion
2 Cups milk
1 Tablespoon chopped fresh parsley leaves
1 Can cream of potato soup
2 Tablespoons sour cream
Salt & pepper to taste
Instructions
Add oil to a medium pot and heat over medium heat; add onions and asparagus stems and saut� for 5 minutes.
Stir in the milk and parsley and bring to a boil. Reduce heat to low and let simmer for 5 more minutes.
Carefully pour into a blender and puree, or puree using a hand blender.
Pour back into pot through a fine mesh strainer and return the pot to medium heat.
Whisk in the potato soup and sour cream, season with salt and pepper.
Bring to a simmer, then remove from the heat and serve.