This light spring asparagus soup mix makes a versatile first course, luncheon presentation or savory supper. The addition of spinach thickens the soup and keeps calories low. This asparagus soup can also be served cold with the addition of cream.
| Serves: | 4 |
| Preparation Time: | 10 minutes |
| Cooking Time: | 10 minutes |
Freeze dried asparagus, rice, scallions, toasted almonds, spices and herbs. No added salt, preservatives or MSG.
Allergen Information: This product contains nuts; Gluten-Free.
2 tablespoons butter or margarine
6 cups chicken broth
1 box frozen, chopped spinach
Melt butter in 3 or 4 quart pot. Add asparagus soup mix and toss lightly to coat vegetables. Add chicken broth and spinach and bring to a boil. Reduce heat and simmer, covered, for 20 minutes. Garnish each serving with a sprinkle of toasted almonds.
For a deeper green soup, add asparagus pieces with the broth and simmer the same 20 minutes. Turn off heat and add 1/2 cup cream or milk, if desired. This versatile soup makes an elegant first course or luncheon presentation, or a delightful and savory supper.
For a cold asparagus soup, prepare soup according to above cooking instructions. Cool completely on stovetop. Refrigerate for 2 hours or overnight. Stir in 1 cup cream. Sprinkle each bowl with toasted almonds to enjoy this fabulous summertime asparagus soup!
|
||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||