Cream of Asparagus Soup(Low-Fat)
Cream Of Asparagus Soup(Low-Fat) is an moderately easy soup you can prepare in about 1 hour 50 minutes. Made with large onion, c. raw or frozen asparagus, chicken bouillon cubes, . light oleo and c. skim evaporated milk, this recipe delivers authentic, satisfying flavors. Perfect for family dinners and special occasions.
Saute one large onion in microwave for three minutes with 2 to 3 tablespoons of water.
Cut up raw or frozen asparagus.
Microwave with 1/2 cup water for 7 to 8 minutes until tender.
Purée in blender.
Add purée, chicken bouillon cubes, 3 cups water and 2 cups of cut up pieces of asparagus and sauteed onions.
Cook until asparagus are done.
Add light oleo and skim evaporated milk.
Heat until starting to boil.
Stir often, as will stick and burn.
Mix flour in 1 cup water until smooth.
Add to soup until slightly thickened.
Add light Velveeta cheese.
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