 |
Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
|
My 12 months old baby loves this soup Ingredients:
1 bunch of asparagus (trim off tips) |
1 potato (thinly sliced) |
1 can of creamed corn |
3 cloves of garlice (chopped) |
1 medium size onion, or 1/2 large size onion chopped |
2 table spoon of butter |
4 table spoon of romano cheese |
2 cans of chicken stock |
1 cup of heavy cream |
Directions:
1. 1) Put 1 table spoon of butter into a pot
2. 2) Simmer the garlics and onions in a pot until soft and golden, stirring often not to burn.
3. 3) Add potatoes and simmer till potatoes are soft and clear
4. 4) Add chicken stock and corn and heavy cream into a pot and simmer.
5. 5) Add asparagus and cheese and simmer till cooked
6. 6) Put he soup to mixer. and make it smooth.
7. Return the puree to the pot about 5-10 minutes.
8. Add water to thin out.
9. if you like it creamier, add more cream or milk.
10. if you need more flavor, add chicken stock.
11. 7) Turn off the heat, and put 1 table spoon of butter in the soup to add more flavor.
12. 8) Garnish garnish with parsley or dill with cream
|
|