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Iced Cream Of Asparagus Soup Recipe
|Fresh asparagus||1⁄2 Pound|
|Water||1 1⁄2 Cup (24 tbs)|
|Chicken bouillon cubes||2|
|Quick cooking tapioca||2 Tablespoon|
|Cream of chicken soup/Vegetable soup||1 Can (10 oz)|
|Cereal cream||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 555 Calories from Fat 155
% Daily Value*
Total Fat 17 g26.6%
Saturated Fat 4.7 g23.5%
Trans Fat 0 g
Cholesterol 22.7 mg
Sodium 4229.1 mg176.2%
Total Carbohydrates 89 g29.8%
Dietary Fiber 8.4 g33.4%
Sugars 16.5 g
Protein 14 g28.6%
Vitamin A 44.7% Vitamin C 38.5%
Calcium 13.2% Iron 47.9%
*Based on a 2000 Calorie diet
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.