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Peel and cube potatoes. Chop onion and celery; mince garlic. Melt butter in a Dutch oven; add onion, celery, and garlic, and saute until tender. Stir in potato, asparagus, and next 5 ingredients; bring to a boil. Cover, reduce heat, and simmer 30 minutes; cool. Process asparagus mixture in batches in a blender or food processor until smooth, stopping to scrape down sides; return mixture to Dutch oven. Add milk, and cook, stirring often, just until soup is thoroughly heated. Serve hot or chilled with a dollop of sour cream, if desired.
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Tall pot with basket — steam asparagus upright, blanch pasta
Professional-grade blender — silky purees, hot soups, nut butters
Versatile 8-qt stock pot — everyday soups, pasta, blanching
Powerful blender with presets — smoothies, green juice, soups
Hand blender for emulsifications, purees, soups, sauces