Iced Cream Of Asparagus Soup
|Fresh asparagus||1⁄2 Pound|
|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)|
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.