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Asparagus Soup
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1 package (10 ounces) frozen asparagus cuts
1 large onion, chopped
1 cup water
1 teaspoon salt
1 teaspoon chicken bouillon granules
1/2 teaspoon dried basil
1/8 teaspoon white pepper
1-1/2 cups milk
1/2 cup heavy whipping cream
Seasoned salad croutons
In a saucepan, combine asparagus, onion, water, salt, bouillon, basil and pepper.
Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until
vegetables are tender. Cool for 5 minutes; stir in milk. In a blender or food
processor, process the soup in batches until smooth; return to the pan. Stir in
cream; heat through. Garnish with croutons.
Yield: 4-6 servings.
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Printed from tasteofhome.com Oct 7, 2008Copyright Reiman Media Group, Inc © 2008 |