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Recipes
Asparagus spinach soup
By Barborama
Creamy, full of wonderful veggies, impossible to mess
- 2 pounds asparagus (about 2 large bunches or 3 bunches of asparagus tips)
- 29 ounces (2 cans) of chicken broth or 1 box
- 2 tablespoons of Better-Than-Bouillon Reduced Sodium chicken base
- (or two bouillon cubes in a pinch)
- 12 to 16 ounces of fresh spinach
- (or 1 brick of frozen spinach, cooked and drained)
- 3 large shakes of Tabasco Sauce or a pinch of cayenne pepper
- ΒΌ teaspoon of garlic powder or more to taste
- Pepper to taste
- Shredded Parmesan cheese