Ingredients
-
1
-
2
-
1
-
2
-
1
-
1
-
-
1
-
1/4
-
1
-
-
-
-
-
Directions
Not So Creamy Cream Of Asparagus Soup,I cannot believe I found this today! I cut it out of our local paper in March of 1988, made it once, we moved, and I never saw it again till this morning. It was in the basement in an old folder. The reason it appealed to me is that the potatoes act as a thickener rather than a lot of cream. And IF I recall, it was very tasty.. There are also 3 others using the same principle, but I never got to try them.(until now!) Cream of Potato, Cream of Mushroom, and Cream of Tomato.,Very tasty, especially with some cheddar cheese added! I also saute’ a little carrot with the veggies, yum, yum!,Very good and very easy. Added garlic, put almost a kilo of asparagus, substituted margarine for olive oil and cream for no-fat yogurt. Also used the immersion blender. Light, tasty – even kids ate it, despite it being so healthy!
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Wash Asparagus and Trim Away Outside of Woody Stalks. |
|
2
Done
|
Cut Stalks Into 1-Inch Pieces. |
|
3
Done
|
Melt Margarine in a Large Saucepan Over Medium Heat; Saute Asparagus, Onion, and Potatoes Until Onion Is Translucent. |
|
4
Done
|
Add Chicken Broth and Water,and Bring to a Boil. |
|
5
Done
|
Turn Down the Heat and Simmer Until Vegetables Are Tender, About 20 Minutes Place in Blender and Blend Until Vegetables Are Are Pureed. |
|
6
Done
|
Return to Saucepan Over Low Heat. |
|
7
Done
|
Stir in White Pepper, Nutmeg, Cream or Half-and-Half, and Lemon Juice. |
|
8
Done
|
Heat a Few Minutes Longer, but Do not Allow Soup to Boil. |
