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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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My husband's favorite soup. It's really very good, and freezes well. Use vegetable stock for a vegetarian version .. Ingredients:
1 idaho potato, chopped |
6 cups boiling water |
3 chicken bouillon cubes |
1 lb asparagus, chopped |
2 cloves garlic, crushed |
2 tablespoons chopped fresh basil |
salt and pepper, to taste |
Directions:
1. Put the water, chicken boullion cubes and potatoes in a large sauscepan, cover and simmer for 15 minutes.
2. Add asparagus and garlic and cook for 5 minutes.
3. Puree the soup in a blender until smooth.
4. Return soup to pan, add the basil, salt and pepper.
5. Cook until hot.
6. Enjoy with sourdough rolls!
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