Yield: 4 servings
|¾ pounds||Asparagus, cut up or 1 10-ounce package frozen cut|
|1||Thin slice onion|
|½ cup||Boiling water|
|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