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Asparagus Soup With Chicken Bouillon

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  Asparagus/One 10-ounce package frozen cut asparagus 2 Cup (32 tbs), cut into 1 inch pieces
  Onion 1 Medium, quartered
  Water 1⁄2 Cup (8 tbs)
  Instant chicken bouillon granules 4 Teaspoon
  Finely shredded lemon peel 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Skim milk 3 Cup (48 tbs)
  Cornstarch 2 Tablespoon

In a large saucepan combine fresh or frozen asparagus, onion, water, bouillon granules, lemon peel, and pepper.
Bring to boiling; reduce heat.
Cover and simmer for 7 to 9 minutes (for frozen asparagus, simmer about 5 minutes) or till asparagus is tender.
Transfer half of the asparagus mixture to a blender container or food processor bowl.
Cover and blend or process till mixture is smooth.
Pour into bowl.
Repeat with the remaining asparagus mixture.
Return all of the asparagus mixture to the saucepan.
Stir together milk and cornstarch; add to asparagus mixture.
Cook and stir over medium heat till thickened and bubbly.
Cook and stir for 2 minutes more.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 521 Calories from Fat 16

% Daily Value*

Total Fat 2 g2.8%

Saturated Fat 1 g5.1%

Trans Fat 0 g

Cholesterol 13.9 mg4.6%

Sodium 5033.8 mg209.7%

Total Carbohydrates 98 g32.7%

Dietary Fiber 9.7 g38.7%

Sugars 49.3 g

Protein 32 g64.1%

Vitamin A 41.6% Vitamin C 67.4%

Calcium 97.2% Iron 36.7%

*Based on a 2000 Calorie diet


Asparagus Soup With Chicken Bouillon Recipe