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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Ingredients:
1 10-ounce package(s) frozen asparagus cuts |
1 large onion, chopped |
1 cup(s) water |
1 teaspoon(s) salt |
1 teaspoon(s) chicken bouillon granules |
1/2 teaspoon(s) dried basil |
1/8 teaspoon(s) white pepper |
1 1/2 cup(s) milk |
1/2 cup(s) heavy whipping cream |
seasoned salad croutons |
Directions:
1. • In a saucepan, combine 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.
2. • 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. Yield: 4-6 servings.
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