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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 2 |
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It doesn't matter how many times I serve this thick, buttery soup, it's always a hit, Heather Ahrens writes from Columbus, Ohio. it's a real treat and a great way to get your daily veggies. Ingredients:
3/4 pound fresh asparagus, trimmed |
1/2 cup chopped onion |
2 tablespoons butter |
2 garlic cloves, minced |
1 cup thinly sliced carrots |
1 can (14-1/2 ounces) chicken broth |
1/4 cup minced fresh parsley |
1 tablespoon minced fresh basil |
1/4 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. Cut tips off asparagus and set aside; cut stalks into 1-1/2-in. pieces. In a large saucepan, saute onion in butter until tender. Add garlic; cook 1 minute longer. Add carrots and asparagus pieces; cook for 2 minutes.
2. Stir in the broth, parsley, basil, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until vegetables are tender. Cool slightly.
3. In a blender, cover and process soup until blended. Return to pan. Stir in asparagus tips; cook for 8-10 minutes or until tender. Yield: 2 servings.
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