CREAM OF ASPARAGUS SOUP
By Gloria Pitzer, as seen in… Gloria Pitzer’s Cookbook – Best Of The Recipe Detective (Balboa Press; Jan. 2018, p. 120). [A revised reprint of Gloria Pitzer’s Better Cookery Cookbook (Secret RecipesTM, St. Clair, MI; May 1983, 3rd Edition).]
INGREDIENTS:
10-ounce can cream of chicken soup
10-ounce can cream of celery soup
10-ounce can cream of onion soup
half a soup can of liquid nondairy creamer that powdered
10-ounce package frozen cut up asparagus, slightly thawed
3 tablespoons butter or margarine
salt and pepper to taste
INSTRUCTIONS:
In top of double boiler, over simmering water, combine all ingredients and stir gently just to mix. When piping hot, serve with a sprinkling of grated Parmesan and a dusting of paprika. Serves 4 to 6.
See also…
