Serves: 6
Total Calories: 305
Set Sun Oven out to preheat.
Heat the oil in a pot over medium heat. Add the onion and sauté, stirring occasionally, until softened, about 5 minutes. Add the potato and thyme, stirring to coat. Add the broth and asparagus. Stir well, cover, transfer the pot to the Sun Oven and cook until the vegetables are very tender, 40 minutes to 1 hour. Remove the pot from the Sun Oven. Stir in the evaporated milk. Using an immersion blender puree the soup until smooth. Season to taste with salt and pepper. Ladle the soup into bowls and swirl 1 tablespoon of sour cream into each serving.
This Creamy Sun Oven Asparagus Soup recipe is from the Sun Oven Cooking Cookbook. Download this Cookbook today.
"I must say this is the best recipe software I have ever owned."
-Rob
"Your DVO cookbook software saves me time and money!"
-Mary Ann
"Call it nutrition software, meal planning software, cooking software, recipe manager, or whatever you want. It is the software I use to stay healthy!"
-David
"Your software is the best recipe organizer and menu planner out there!"
-Toni
"Thank you so very much for creating such a wonderful cooking recipe program. I think this is the best recipe program there is!"
-Sarah
"I saw lots of recipe software for PC computers but I was having a hard time finding really good mac recipe software. I'm so glad I discovered Cook'n! It's so nice to have all my recipes in a computer recipe organizer. Cook'n has saved me so much time with meal planning and the recipe nutrition calculator is amazing!!!
-Jill
My favorite is the Cook'n Recipe App.
-Tom
