ASPARAGUS SOUP

Asparagus Soup image

Provided by Dave of Tucson

Time 20m

Yield 36 Ounces, 4 serving(s)

Number Of Ingredients 8

1 lb asparagus
1 1/2 cups half-and-half
1 1/2 cups water (or preferred, water used to cook Asparagus)
1 (1 7/8 ounce) envelope Knorr Leek mix
1 tablespoon butter
1/2 teaspoon beef bouillon
1/2 teaspoon garlic powder
1/4 teaspoon black pepper

Steps:

Clean asparagus, removing and discarding woody sections then cut into 3/4" lengths.
Bring about 1 quart of water to a boil, add asparagus, remove the asparagus (asparagus should be tender crisp) when water returns to boil - reserving 1 1/2 Cups of the the liquid (save the bottom portion where the bits are).
Add the 1 1/2 cups of reserved liquid back to the pot along with the 1 1/2 cups Half and Half, Leek Soup Mix (Mix Well), Beef or Veggie Buillion, Garlic Powder, and Black Pepper. Bring mxture to a boil - stirring frequently, then reduce heat to low for 5 minutes - stirring occasionally.
Stir in the asparagus to the soup mixture along with the butter and serve.

Nutrition Facts : Calories 170.1, Fat 13.6, SaturatedFat 8.4, Cholesterol 41.2, Sodium 82.9, Carbohydrate 8.9, Fiber 2.3, Sugar 1.6, Protein 5.5