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Asparagus Soup |
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Serves: 3 Print this Recipe1/2 cup onions 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) 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. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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