ASPARAGUS SOUP

½ cup chopped onion

1 tab. butter or margarine

3 cups water*

1 tab. chicken bouillon granules*

½ lb. fresh asparagus, cut in 1” pieces

½ to 1 tea. curry powder, opt.

pepper to taste

½ cup instant mashed potato flakes

¼ to ½ cup dairy sour cream, opt.

In a 3-qt. saucepan over medium heat, sauté onion in butter until tender. Add water, asparagus, bouillon granules, curry powder and pepper. Bring to a boil over medium high heat; reduce heat, cover, and simmer 10 min. or until asparagus is tender. Using a slotted spoon. Remove about 1/3 cup asparagus for garnish. Stir potato flakes into soup. Cool 5 min. Place half of soup at a time in a blender; blend at high speed until very smooth. Reheat.

Garnish each serving with a spoonful of sour cream and a few reserved asparagus pieces. * I used 1 small can of low sodium chicken broth and water to equal 3 cups.