Asparagus Soup
A fresh and easy asparagus soup in a base of chicken broth, cream, and onion, seasoned with thyme and dry vermouth.
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  1. 4-5 stalks asparagus
  2. 2 cups chicken or vegetable broth (or substitute
  3. 1 cup water for 1 cup broth)
  4. 3 tablespoons Bragg’s liquid aminos
  5. 2 tablespoons chopped onion
  6. ¼ teaspoon thyme
  7. ¼ teaspoon garlic powder
  8. ¼ teaspoon onion powder
  9. 1 bay leaf
  10. 1 tablespoon low fat half and half milk
  11. Salt and pepper to taste
  12. Old Bay seasoning to taste
  1. Trim asparagus to remove the tough ends of the stalk and steam until soft.
  2. Puree asparagus with broth and spices in a blender or food processor.
  3. Heat soup in a saucepan and enjoy.
  4. Add 100 grams diced chicken if desired.
  5. You can replace dried spices with 1-2 teaspoons of Old Bay seasoning if you wish.
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