Asparagus Soup

Serves: 5
Total Calories: 143


2 tablespoons butter
1 (15-ounce) can drained asparagus spears ; or 1 pound fresh aspargus tips; or 1 (10-ounce) package frozen asparagus pieces, thawed and drained, reserved juice
1 tablespoon butter
1 teaspoon curry powder
1 (10 3/4-ounce) can cream of asparagus soup
1 cup milk
reserved asparagus juice
2 tablespoons cheap cocktail sherry


In saucepan, melt 2 tablespoons butter. Sauté asparagus in butter; remove and set aside. In same pan, melt butter; add curry powder. Stir and bubble 3–4 minutes. Add cream of asparagus soup, milk, reserved asparagus juice, and sherry; stir. Add sautéed asparagus. Correct seasoning—it may need a little salt. Heat gently through. Serve with dusting of paprika on top.

Nutritional Facts:

Serves: 5
Total Calories: 143
Calories from Fat: 98

This Asparagus Soup recipe is from the Best of the Best from the Midwest Cookbook Cookbook. Download this Cookbook today.

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