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  Added: Oct 17, 2007  •  Visited (913)  •  Print version Print this recipe (80)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Asparagus Soup With Sour Cream
What You Need:
  • 1 bunch of asparagus
  • 4 chicken bouillon cubes (or 4 teaspoons bouillon powder)
  • 4 cups water
  • ˝ teaspoon salt
  • 1/8 teaspoon pepper
  • 1 cup sour cream

  • How To Cook:
    1. Wash the asparagus. Snap off the tough ends and cut into 1-inch pieces. Dissolve the bouillon cubes in ˝ cup hot water in a 2-quart covered casserole.

    2. Add the tougher pieces of the asparagus and cook, covered, in the microwave oven for 3 minutes. Add all but the tender tips of the remaining asparagus and stir.

    3. Cook, covered, 2 minutes more. Add the tender tips and stir. Cook, covered, until the asparagus is tender (about 5 to 6 minutes).

    4. Add the remaining 3˝ cups water and seasonings and bring to a boil. Serve in soup bowls, adding a generous spoon of sour cream to each bowl.

    TIP:
        This soup is better yet if you have real chicken soup to start with. If you do, replace the bouillon and the water with 4 cups clear chicken soup.
     
    To Serve: 4
    This recipe is also available in:
    Cuisine » Americas » Venezuela
    Main Ingredient » Vegetables » Asparagus
    Main Ingredient » Dairy » Sour Cream
    Dish » Soup

     





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