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What You Need:
(To Serve: 4)
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1 bunch of asparagus
4 chicken bouillon cubes (or 4 teaspoons bouillon powder)
4 cups water
½ teaspoon salt
1/8 teaspoon pepper
1 cup sour cream
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Translate this recipe:
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| How To Cook: |
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1. Wash the asparagus. Snap off the tough ends and cut into 1-inch pieces. Dissolve the bouillon cubes in ½ cup hot water in a 2-quart covered casserole.
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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.
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3. Cook, covered, 2 minutes more. Add the tender tips and stir. Cook, covered, until the asparagus is tender (about 5 to 6 minutes).
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4. Add the remaining 3½ cups water and seasonings and bring to a boil. Serve in soup bowls, adding a generous spoon of sour cream to each bowl.
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TIP:
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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.
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