Asparagus soup

Yield: 4 servings

Measure Ingredient
¾ pounds Asparagus, cut up or 1 10-ounce package frozen cut
1 Thin slice onion
½ cup Boiling water
1 cup Milk
½ cup Light cream

In covered saucepan cook asparagus and onion slice in water 8 to 10 minutes or till crisp-tender, do not drain. Cool slightly. In blender container or food processor combine the undrained asparagus and onion, milk, cream, ½ teaspoon salt, and dash pepper. Cover and blend before serving.

Makes 4 to 6 servings.

Recipe from: Better Homes and Gardens, Soups & Stews Cookbook copyright 1978 by Meredith Corporation, Des Moines, Iowa

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