Asparagus Soup
Prep
30m
Cook
20m
| Category: | Breakfast & Brunch |
| Seasons | |
| Cuisine Type | Latin |
Ingredients
Ingredients:
| 1 bunch fresh asparagus (about 2 or 3 cups) |
| 2 cups milk |
| 2 cups water |
| 1 large potato, peeled and chopped |
| 3 Tablespoons butter |
| 0.5 onion, chopped |
| 0.5 cup mushrooms, sliced |
| 0.5 cup cheese, grated |
| 0.5 teaspoon fresh basil |
| 0.5 teaspoon celery salt |
| 0.25 teaspoon vegetable salt |
| 0.13 teaspoon pepper |
| 0.13 teaspoon garlic |
| 0.13 teaspoon parsley, chopped |
Asparagus Soup Directions
- Chop asparagus, setting aside tips for use later. Simmer chopped asparagus and chopped potato in 2 cups water, with 2 tablespoons of butter, basil, celery salt, vegetable salt and pepper to taste. Simmer until vegetables are tender, and cool. Playskool broth and vegetables in blender and puree, slowly adding the 2 cups of milk.
- Saute onion, mushrooms and reserved asparagus tips with a pinch of garlic in a pinch of parsley in 1 tablespoon of butter. Add to soup mixture, and simmer 15 to 20 minutes. Great and add cheese. If desired just before serving. Serves 3 to 4
Notes
