Serves: 4
Total Calories: 49

1/4 cup onion chopped
1 tablespoon butter or margarine
3 cups water
1 (10-ounce) package frozen asparagus spear
3 teaspoons chicken bouillon
1/2 curry powder (optional)
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 cup instant potato flakes

In a 3-quart saucepan over medium heat, saute onion in butter or margarine for 5 minutes or until tender.

Add water, asparagus, bouillon granules, curry powder, salt and pepper. Cover bring to a boil and simmer for 10 minutes or until asparagus stalks are tender.

Stir in potato flakes. Cool for 5 minutes. Place half of the soup at a time in a blender container. Cover and blend at high speed for 30 seconds or until very smooth. Reheat and stir before serving.

"Delicately flavored, but very satisfying. Can be served with a dollop of sour cream."

Nutritional Facts:

Serves: 4
Total Calories: 49
Calories from Fat: 28

More Recipes from the Express Lane Recipes Cookbook:
Asparagus And Potato Soup
Italian Peasant Soup