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Creamy Asparagus Chowder

1/4 c Butter or margarine
2 md Onions -- chopped
2 c Chopped celery
1 Garlic
1/2 c All-purpose flour
1 lg Potato -- cut in 1" cubes
4 c Milk
4 c Chicken broth
1/2 ts Dried thyme
1/2 ts Dried marjoram
4 c Chopped fresh asparagus -- cooked & drained
Salt and pepper to taste
Sliced almonds
Shredded cheddar cheese
Chopped fresh tomato
Clove -- minced

In a Dutch oven, melt butter; saute onions, celery and garlic until tender. Stir in flour. Add potato, milk, broth and herbs; 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 the chopped tomato. Yield: about 2-1/2 qts

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