Asparagus soup mix
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A dry soup mix with milk powder, bouillon, herbs and asparagus. Stir it into boiling water or broth and simmer for a creamy asparagus soup.
Ingredients
- 1/4 cup non-fat dry milk (non-fat milk keeps the mix shelf-stable longer)
- 1/8 cup arrowroot powder (cornstarch can be substituted)
- 1/8 cup instant chicken bouillon (vegetable bouillon works too)
- 1/4 tsp dried onion flakes
- 1/4 tsp garlic powder
- 1/8 tsp white pepper
- 1/4 tsp Italian seasoning
- Asparagus: either 1/3 cup asparagus powder, or 1 cup dehydrated asparagus pieces
Equipment
- mixing bowl
- saucepan
- airtight jar
Directions
- Heat 4 cups of water or chicken broth to a boil in a saucepan.
- Stir in the mix.
- Simmer until the powders dissolve and the asparagus pieces are soft and cooked through (about 5 minutes prep, 20 minutes cook).
Notes
Dried shredded carrots can be added. Soaking the asparagus pieces in the broth in the refrigerator beforehand speeds up cooking. For a more instant soup, leave out the milk powder, dry the soup on a fruit leather sheet, grind to powder, and add the milk powder afterward. Serve topped with thinned sour cream or crema.
Safety: milk powder can go stale or rancid; keep the mix fully dry.
Nutrition
Serving: 8g | Calories: 12kcal | Carbohydrates: 1.5g | Protein: 0.8g | Fat: 0.3g | Saturated Fat: 0.2g | Trans Fat: 0g | Cholesterol: 0.4mg | Sodium: 976mg | Potassium: 39mg | Fiber: 0.1g | Sugar: 0.7g | Vitamin A: 1.8IU | Vitamin C: 0.1mg | Calcium: 4mg | Iron: 0.2mg
Nutrition is an estimate per serving from USDA FoodData Central, for 4 servings; instant chicken bouillon counted as beef bouillon powder, dried onion flakes counted as dehydrated onion, Italian seasoning counted as dried oregano. Brands and portions vary, so use it only as an approximation.
