Iced Cream Of Asparagus Soup Recipe
Ingredients
| Asparagus | 1/2 Pound | |
| Onion slice | 1 | |
| Water | 1 1/2 Cup (16 tbs) | |
| Chicken bouillon cubes | 2 | |
| Quick-cooking tapioca | 2 Tablespoon | |
| Cream of chicken soup | 1 Can (10oz) | |
| 1/2 cup cereal cream | ||
| Salt, pepper | ||
Directions
Wash asparagus and discard tough ends.
Cut in 2-inch pieces and place in a saucepan with the onion, water and bouillon cubes.
Bring to a boil; cover and simmer for 6 or 7 minutes.
Uncover, stir in tapioca and cook, stirring, for 5 minutes.
Pour mixture into a blender; cover, blend for 30 seconds.
Uncover and add the soup and cream.
Return to blender and blend until smooth.
Taste and season with salt and pepper.
Chill thoroughly.
Cut in 2-inch pieces and place in a saucepan with the onion, water and bouillon cubes.
Bring to a boil; cover and simmer for 6 or 7 minutes.
Uncover, stir in tapioca and cook, stirring, for 5 minutes.
Pour mixture into a blender; cover, blend for 30 seconds.
Uncover and add the soup and cream.
Return to blender and blend until smooth.
Taste and season with salt and pepper.
Chill thoroughly.
Chef
