4 cups chicken broth
2 cups (l0 oz.) fresh asparagus cut in l/2″ lengths, except for tips
2-l/2 cups potatoes, peeled and chopped
l/4 tsp. garlic powder
2 tsp. onion powder
l cup (4 oz.) Jarlsberg cheese, shredded
Bring broth to a boil. Add asparagus and boil 2 mins. Drain, reserve
and chill asparagus. Return broth to pot. Bring to boiling, add
potatoes and cook l0 mins. or until soft. Add seasonings and cheese
Whirl soup, in batches, in food processor until nearly smooth. Chill
To serrve, mix in asparagus and garnish with tips.
Makes 4-l/2 cups. Serves 4-6. Recipe can be doubled.
CAN BE SERVED HOT.