Curried Clam Asparagus Soup
- Ready In:
- 35mins
- Ingredients:
- 8
- Yields:
-
1 quart.
ingredients
- 118.29 ml water
- 9.85 ml chicken flavor instant bouillon
- 283.49 g package frozen asparagus
- 473.18 ml half-and-half
- 1 can minced or chopped clam, undrained
- 1 egg yolk, beaten
- 0.25 ml curry powder
- 0.25 ml pepper
directions
- In medium saucepan, heat bouillon.
- Add asparagus; cook uncovered until tender.
- In blender container, blend asparagus and liquid until smooth.
- Return to saucepan; add half-and-half, clams, egg yolk, curry and pepper.
- Heat through.
- DO NOT BOIL.
- Refrigerate leftovers.
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RECIPE SUBMITTED BY
Dancer
Guelph, 0