Serves: 4
Total Calories: 49
1. In a 3-quart saucepan over medium heat, saute onion in butter for 5 minutes or until tender.
2. 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.
3. 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."
This Asparagus And Potato Soup recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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