Popular Recipes: Appetizers and Snacks | Beef and Pork | Beverages | Bisque, Etouffee, Gumbo and Jambalaya | Bread and Rolls | Cajun Cooking Terms | Cajun Jokes | Candy | Casseroles | Chicken, Turkey and Cornish Hens | Condiments, Dips and Relish | Desserts | Fish and Seafood | New Orleans Restaurant | Pasta, Pasta Sauce, Rice and Beans | Preserves, Jams and Jelly | Salad and Salad Dressing | Sandwiches and Po' Boys | Seasoning, Sauce, Rub and Roux | Side Dishes, Vegetables, Gravy and Dressing | Soup, Stew and Chili | Wild Game
3/4 lb Asparagus, cut up or one 10-ounce package frozen cut
1 Thin slice onion
1/2 c Boiling water
1 c Milk
1/2 c Light cream
In covered saucepan cook asparagus and onion slice in water 8 to 10
minutes or till crisp-tender, do not drain. Cool slightly.
In blender container or food processor combine the un drained asparagus and onion, milk, cream, 1/2 teaspoon salt, and dash pepper. Cover and blend soup before serving.
Makes 4 to 6 servings.