such a quick lunch idea and a big crowd pleaser. as good for a dinner party as it is for a quick lunch! i love recipes like that. even my kids can’t get enough and eat a couple of bowls each. my 5 year old daughter calls it “las sparagas” ala Las Vegas
easy bistro asparagus soup
1 pound asparagus
3.5 cups cooking water from asparagus
1 tablespoon chicken bouillon
pepper, salt to taste
1/2 cup cream (if you don’t have cream, sub 1/2 cup milk and 2 TB butter)
boil asparagus whole in enough water to cover them well.
boil about 10 minutes until bright and cooked.
reserve a few stems for garnish and put the rest in a blender with 3.5 cups of the cooking water.
blend for a couple of minutes until smooth.
add chicken bouillon and cream, pepper and salt to taste. blend through and serve!