- 1 onion, sliced
- 1 cup sliced carrots
- 1 potato - peeled and cubed
- 1 (10.5 ounce) can condensed chicken and rice soup
- 1 (15 ounce) can asparagus
- 2 (14.5 ounce) cans chicken broth
- 2 cubes chicken bouillon
- 1 bay leaf
- 1/4 teaspoon dried thyme
- 1/4 teaspoon ground black pepper
- 3 cloves garlic, minced
- 1 tablespoon margarine
- 3 cups heavy cream
- In a large saucepan over medium high heat, combine the carrots, onions, potato, soups, asparagus, broth, bouillon cubes, bay leaf, thyme, ground black pepper and margarine. Stir all together, bring to a boil, reduce heat to medium low and let simmer until all vegetables are tender.
- Transfer to a blender or food processor in small batches and puree until smooth. (Note: This soup is meant to be totally smooth, so puree until there is no sign of visible vegetable pieces.)
- Next, combine with the cream and mix all together until smooth and well blended. Return all to the saucepan and warm soup over medium low heat. (Note: Do not boil.)
04/29/2018
recipepes.com
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