Asparagus Soup


Serves: 3
Total Calories: 119

Ingredients

1/2 cup onion chopped
1 tablespoon butter or margarine
3 cups water
1/2 pound fresh asparagus cut in 1-inch pieces
1 tablespoon chicken bouillon
1/2 to 1 teaspoon curry powder (optional)
1/8 teaspoon black pepper
1/2 cup instant potato flakes
1/4 cup sour cream dairy (optional)

Directions:

In a 3-quart saucepan over medium heat, sauté onion in butter 3 minutes or until tender.

Add water, asparagus, bouillon granules, curry powder, and pepper. Bring to a boil over medium-high heat reduce heat, cover, and simmer 10 minutes or until asparagus is tender.

Using a slotted spoon, remove about 1/3 cup asparagus pieces for garnish. Stir potato flakes into soup. Cool 5 minutes. Place half of the soup at a time in a blender container. Cover and blend at high speed 30 seconds or until very smooth. Reheat, stirring as needed.

Garnish each serving with a spoonful of sour cream, if desired, and a few reserved asparagus pieces.

Nutritional Facts:

Serves: 3
Total Calories: 119
Calories from Fat: 67

This Asparagus Soup recipe is from the The Soup Collection Cookbook. Download this Cookbook today.


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