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Asparagus Cheese Soup
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2 cups water, divided
1 teaspoon chicken bouillon granules
1/4 teaspoon seasoned salt
1/4 teaspoon lemon-pepper seasoning
1/4 teaspoon white pepper
3/4 pound fresh asparagus spears, trimmed
4 slices process American cheese, cut up
1 bacon strip, cooked and crumbled
In a small skillet, combine 1 cup water, bouillon, seasoned salt, lemon-pepper and
white pepper. Add asparagus. Bring to a boil. Reduce heat; cover and simmer for
8-10 minutes or until asparagus is tender. Remove asparagus; cool slightly. Cut
off several asparagus tips and set aside. Cut remaining asparagus into larger
pieces. Place asparagus pieces and cooking liquid in a blender or food processor;
cover and process until smooth. In a saucepan, combine asparagus mixture and
remaining water; heat through. Reduce heat; stir in cheese just until melted.
Garnish with bacon bits and reserved asparagus tips.
Yield: 2 servings.
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Printed from tasteofhome.com Jul 24, 2008Copyright Reiman Media Group, Inc © 2008 |