Curried Clam Asparagus Soup Recipe #21492
by Dancer^
35 min | 15 min prep
1 quart.
- 1/2 cup water
- 2 teaspoons chicken flavor instant bouillon
- 1 (10 ounce) package frozen asparagus
- 2 cups half-and-half
- 1 can minced or chopped clam, undrained
- 1 egg yolk, beaten
- 1 dash curry powder
- 1 dash pepper
- In medium saucepan, heat bouillon.
- Add asparagus; cook uncovered until tender.
- In blender container, blend asparagus and liquid until smooth.
- Return to saucepan; add half-and-half, clams, egg yolk, curry and pepper.
- Heat through.
- DO NOT BOIL.
- Refrigerate leftovers.
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5 stars