Asparagus Soup

  • Prep Time: 10 mins
  • Total Time: 30 mins
  • Servings: 6

    • About This Recipe

    “My husband’s favorite soup. It’s really very good, and freezes well. Use vegetable stock for a vegetarian version ..”

    Ingredients

  • 1idaho potato, chopped
  • 6cupsboiling water
  • 3chicken bouillon cubes
  • 1lbasparagus, chopped
  • 2clovesgarlic, crushed
  • 2tablespoonschopped fresh basil
  • salt and pepper, to taste

    • Directions

  • Put the water, chicken boullion cubes and potatoes in a large sauscepan, cover and simmer for 15 minutes.
  • Add asparagus and garlic and cook for 5 minutes.
  • Puree the soup in a blender until smooth.
  • Return soup to pan, add the basil, salt and pepper.
  • Cook until hot.
  • Enjoy with sourdough rolls!

    • Reviews

  • “This was fast and easy to make so I will give it 4 stars, but it was a little bland.I put a little extra bouillon in it to give it more taste.It would probably taste good with rice or small pasta in it.”

  • “I didn’t have fresh aspargus, but had a jar. It was wonderful. I will try again with fresh. Thanks for sharing”

  • “Najwa,I thought this sounded good,but it just was not to my taste.It was kind of bland,it lacked something.Sorry,Darlene”

  • “Excellent!This recipe is definitely one that I’ll be making again!The basil complements the asparagus beautifully.I have an electric oven, so very often I find that I need to have everything cook a few minutes longer.With this recipe, that wasn’t the case; it turned out just perfectly!I love garlic, so I added a few extra cloves with the potatoes, then just added the final 2 cloves with the asparagus, as directed.Thanks so much for posting this one — it’s a keeper in my house! :)”

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