Saute onions and celery in butter. Stir in asparagus, potatoes, chicken broth, vinegar, salt and pepper. Bring to a boil, stirring often. Reduce heat and simmer 10 minutes.
Pour mixture into food blender and process until smooth. Return to kettle and stir in milk; heat through.
Garnish with sour cream
Originally Submitted
10/2/2008
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