Serves: 4
Total Calories: 518
1. Cut or break off the tough ends of the asparagus. Chop the remaining asparagus spears into 1/2-inch pieces.
2. Melt the butter in a large saucepan, and cook the onion, covered, stirring frequently, until limp, about 3 minutes. Add the chicken broth and asparagus. Bring to a boil, then reduce the heat, cover, and cook until the asparagus is very tender, about 15 minutes. Stir in the tortilla pieces and cream.
3. Pour the soup contents into a blender or food processor and purée until smooth. (Do this in batches, if necessary.)
4. Return the blended soup to the pan. Season with salt and pepper. Bring to a boil over medium-low heat, stirring frequently, until steaming hot, 3 to 4 minutes. Ladle into individual bowls and top each serving with a few strips of pimiento.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Asparagus Soup recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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