"The belly rules the mind."--Spanish Proverb

Asparagus Soup Recipe

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This recipe for Asparagus Soup, by , is from The Castillejos Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Vicki Castillejos

Category:
Category:

Ingredients:  
Ingredients:  
1 pkg. (10 oz.) frozen asparagus cuts (or 2 cans of asparagus) or
1 bunch fresh asparagus**, chopped
2-4 tbsp. oil or butter
1 large onion, chopped
2-3 cloves garlic
1 cup water
1 tsp. salt
1 tsp. chicken bouillon granules
1/2 tsp. dried basil
1/8 tsp. white pepper
1-1/2 cups milk
1/2 cup heavy whipping cream or 1 cup half 'n half
Seasoned salad croutons
*Optional: add 4-6 oz. shredded cheddar cheese (about 1 1/2 cups)

Directions:
Directions:
**Fresh asparagus: Wash and cut off tough white ends. Cook the onion in the oil or butter for a few minutes and add the asparagus which has been cut into 1/2" pieces. Cook for about 10 minutes.

In a sauce pan, combine chopped asparagus, onion, water, salt, bouillon, basil and pepper. Bring to a boil. Reduce heat: cover and simmer for 10-12 minutes or until vegetables are tender. Cool for 5 minutes. Stir in milk.

In a blender or food processor, process the soup in batches until smooth: return to the pan. Stir in cream; heat through. Garnish with croutons.

Number Of Servings:
Number Of Servings:
4-6 servings
Preparation Time:
Preparation Time:
30 min.

 

 

 

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