Total Time
30mins
Prep 10 mins
Cook 20 mins

My husband's favorite soup. It's really very good, and freezes well. Use vegetable stock for a vegetarian version ..

Directions

  1. Put the water, chicken boullion cubes and potatoes in a large sauscepan, cover and simmer for 15 minutes.
  2. Add asparagus and garlic and cook for 5 minutes.
  3. Puree the soup in a blender until smooth.
  4. Return soup to pan, add the basil, salt and pepper.
  5. Cook until hot.
  6. Enjoy with sourdough rolls!
Most Helpful

This was fast and easy to make so I will give it 4 stars, but it was a little bland. I put a little extra bouillon in it to give it more taste. It would probably taste good with rice or small pasta in it.

danagisana May 24, 2008

I didn't have fresh aspargus, but had a jar. It was wonderful. I will try again with fresh. Thanks for sharing

Jane Gib September 10, 2006

Najwa, I thought this sounded good,but it just was not to my taste.It was kind of bland,it lacked something.Sorry, Darlene

Darlene Summers November 13, 2003