Chunky Asparagus Soup
TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 8-10 servings (2-1/2 quarts).
This recipe was handed down from my great-grandmother. I've modified it a little, but it remains a treasure from the past. My family never tires of it at asparagus time.
Ingredients
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2 pounds fresh asparagus, trimmed and chopped
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1 small onion, chopped
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1 garlic clove, minced
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2 tablespoons butter
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1/2 to 1 teaspoon curry powder
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1 jar (4 ounces) sliced mushrooms, drained
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1 tablespoon diced pimientos
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4 cups vegetable broth or chicken broth
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1 can (12 ounces) evaporated milk
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1/2 pound process cheese (Velveeta), cubed
Directions
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1.
In a large saucepan, saute the asparagus, onion and garlic in butter for 8-10 minutes or until tender. Add curry powder; simmer 5 more minutes. Add mushrooms and pimientos. Stir in broth and milk. Heat, but do not boil. Add cheese cubes and stir until melted.
Nutrition Facts
1 cup: 163 calories, 11g fat (7g saturated fat), 31mg cholesterol, 779mg sodium, 9g carbohydrate (7g sugars, 1g fiber), 9g protein.
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