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Iced Cream Of Asparagus Soup

Canadian.kitchen's picture
Ingredients
  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
Directions

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

Cuisine: 
American
Method: 
Blending
Ingredient: 
Chicken

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