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Iced Cream Of Asparagus Soup's picture
  Fresh asparagus 1⁄2 Pound
  Onion slice 1
  Water 1 1⁄2 Cup (24 tbs)
  Chicken bouillon cubes 2
  Quick cooking tapioca 2 Tablespoon
  Cream of chicken soup/Vegetable soup 1 Can (10 oz)
  Cereal cream 1⁄2 Cup (8 tbs)
  Salt To Taste
  Pepper To Taste

Wash asparagus and discard tough ends.
Cut in 2-inch pieces and place in a saucepan with the onion, water and bouillon cubes.
Bring to a boil; cover and simmer for 6 or 7 minutes.
Uncover, stir in tapioca and cook, stirring, for 5 minutes.
Pour mixture into a blender; cover, blend for 30 seconds.
Uncover and add the soup and cream.
Return to blender and blend until smooth.
Taste and season with salt and pepper.
Chill thoroughly.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 555 Calories from Fat 155

% Daily Value*

Total Fat 17 g26.6%

Saturated Fat 4.7 g23.5%

Trans Fat 0 g

Cholesterol 22.7 mg7.6%

Sodium 4229.1 mg176.2%

Total Carbohydrates 89 g29.8%

Dietary Fiber 8.4 g33.4%

Sugars 16.5 g

Protein 14 g28.6%

Vitamin A 44.7% Vitamin C 38.5%

Calcium 13.2% Iron 47.9%

*Based on a 2000 Calorie diet

Iced Cream Of Asparagus Soup Recipe