It's asparagus time! Time to clip them out of your garden, or get them from your local farmer's market, all fresh and ready for your palate. This is a simple soup, using some pantry items in addition to the asparagus.Ingredients:
1 cup diced asparagus
1 can cream of chicken soup
1 soup-can of milk (reconstituted powdered is fine)
2 tablespoons butter
salt and pepper to taste
olive oil
Directions:
Cook asparagus in a small amount of boiling, salted water until tender, then drain well. In the same medium saucepan, add the cream of chicken soup, milk, butter, and salt and pepper to taste. Heat. Use an immersion blender to puree. Pour into bowls and drizzle with olive oil. Garnish with steamed asparagus tips, if desired.
Copyright (c) 2009 V P Lawrence-Williams
No comments:
Post a Comment