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Creamy Asparagus Soup

We use potato flakes to thicken this soup.... I suggest 1/2 cup for this soup, so after you make

it, decide if this amount is what you prefer: or do you want less? or do you want more?? As far

as what canned asparagus you choose for your storage plan, there are several kinds to choose

from and the prices vary....

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1 can (15 oz.) asparagus

1/3 c. dry milk powder, not instant

2 T. powdered butter

1 to 2 tsp. powdered chicken bouillon (optional)

1 T. dried chopped onion

1/4 tsp. tarragon (optional)

2 c. water (include the drained asparagus liquid as part of this 2 cups)

1/2 cup dry potato flakes

1/2 tsp. lemon juice concentrate (optional)

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First of all: open canned asparagus, drain liquid and set aside to use with the water.  Cut the asparagus into bite sized pieces, set aside (I use a shallow bowl to put the drained asparagus

in, then just cut it up in the bowl so the pieces that break up or mush a bit stay in the bowl to

be transferred to the soup all at once.....no waste....)

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In a saucepan: mix the dry milk powder, butter powder, chicken bouillon if using, dried onion, tarragon if using. Add liquids and stir with a wire whip until well combined. Heat on medium

stirring as needed, bringing it to a soft boil. Remove from heat. Add the cut up asparagus.

Stir in the potato flakes, let sit 5 minutes to thicken. Add lemon juice concentrate if using; stir.

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