Monday, March 14, 2011

Asparagus Bean Soup

You already know I throw beans in everything,
so if you are thinking "Hey! This is just cream of asparagus soup with beans in it" you would be right. This IS just cream of asparagus soup with beans in it. What? They're good for you!





1 lb asparagus spears
4 c. water
5 chicken bouillon cubes
(or imitation)
1 can white kidney beans,
drained
1 c. heavy cream


Trim the tough ends off the asparagus. Chop the tops into 1/4 inch pieces, set aside.

Boil the tough ends of the asparagus and the water together until the asparagus is tender.
When the ends are soft, stain and reserve the liquid,discarding the ends.

Return the asparagus liquid to the soup pot, and add the chicken bouillon cubes, beans and asparagus tops. Simmer together until the asparagus tops are tender.

Stir in the cream and return to stove to heat through.

Season with salt and pepper to taste.

1 comment:

  1. I would probably puree this. But otherwise, yum.

    ReplyDelete