Quick Cream of Asparagus Soup |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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I came up with this for the need for speed! Unlike other recipies I use Canned Asparagus. My kids like to top it with shredded cheese and we usually serve it with toasted garlic bread. Ingredients:
2 (14 1/2 ounce) cans of chopped asparagus spears (drained) |
1/4 cup chopped onion |
2 tablespoons butter or 2 tablespoons margarine |
1/4 teaspoon celery seed |
1/4 teaspoon mustard seeds |
1 teaspoon black pepper |
1 tablespoon chicken base or 4 chicken bouillon cubes |
1 teaspoon dried tarragon |
2 cups water (reserve 1/4) |
3 tablespoons flour |
2 (15 ounce) cans evaporated milk |
Directions:
1. In a 4 qt dutch oven: Add Asparagus, Butter, onion, pepper, tarragon, celery seed, mustard seed, and chicken base. Simmer together until onion is tender.
2. Mash ingredients together with potato masher or put though food processor. Return to heat add water and Evaporated milk.
3. using reserved water (1/4 cup) stir in flour until blended and smooth. Stir into soup mixture simmer until slightly thickened. About 15 minutes. Soup will not be extremely thick.
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