This asparagus soup isn't just quick. It's also creamy, peppery and delicious!
What You Need
Original recipe yields 3 servings
1 can (10-3/4 oz.) condensed cream of chicken soup
1 can water
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 cup chopped fresh asparagus spears
1/4 tsp. black pepper
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Let's Make It
Blend ingredients in blender until smooth; pour into saucepan.
Cook on medium-low heat 10 min. or until heated through, stirring occasionally. (Do not boil.)
Prepare using reduced-fat reduced-sodium condensed cream of chicken soup, and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.
Prepare using condensed cream of mushroom or cream of asparagus soup.
This is a great way to use leftover cooked asparagus.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 11g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.