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Cream Of Asparagus Soup

chef.jackson's picture
Ingredients
  Canned asparagus 14 1⁄2 Ounce, cut (Del Monte All-Green Brand, Spears Tips Included)
  Chopped onion 1⁄4 Cup (4 tbs)
  Butter/Margarine 2 Tablespoon
  Condensed cream of mushroom soup 1 Can (10 oz) (1 Can)
  Pepper 1 Dash
  Milk 1 Cup (16 tbs)
  Chopped chives 2 Tablespoon
  Lemon 1 , thinly sliced
Directions

GETTING READY
1. Drain the asparagus and set the liquid aside for later use

MAKING
2. In a large saucepan, heat the butter.
3. Add the onion to the hot pan and sauté till tender
4. Add the reserved liquid from the asparagus and cook for a few minutes
5. Transfer this mixture into the blender bowl and add the asparagus, soup and pepper. Blend this mixture till smooth
6. Tip the mixture back into a bowl and check the seasoning.
7. Add milk and stir well to balance the tastes.
8. Chill before serving

SERVING
9. Serve hot with slices of lemon and Parmesan cheese or chill and serve cold with chopped chives

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Continental
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Asparagus
Interest: 
Healthy
Preparation Time: 
5 Minutes
Cook Time: 
5 Minutes
Ready In: 
10 Minutes
Servings: 
4

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