featuring guest authors; crafting tips and projects; recipes from food editor and sleuthing sidekick Cloris McWerther; and decorating, travel, fashion, health, beauty, and finance tips from the rest of the American Woman editors.

Tuesday, February 15, 2011

COOKING WITH CLORIS -- TOMATO ASPARAGUS SOUP

Nothing beats a hot bowl of soup on a cold winter’s day. Today Cloris is featuring her recipe for Tomato Asparagus Soup. Yum! -- AP

TOMATO ASPARAGUS SOUP

Ingredients:
two 28 oz. cans diced tomatoes
1/2 lb. asparagus, cut into 1” pieces
1 onion, diced
1 qt. chicken broth
1 teaspoon Italian seasoning
freshly grated Parmesan cheese

Combine all ingredients except cheese in a slow cooker. Cover and cook on low for 8 hrs. Sprinkle cheese over each individual bowl of soup. Serve with crusty bread.

My mouth is watering just reading this recipe. What about you, readers?
Remember to post a comment to be entered into the drawing for a book from this week's Book Club Friday guest author. -- AP

2 comments:

Betty Gordon said...

Asparagus soup - yum! I'll try soon. I just tried a new recipe for cream of carrot soup which was delicious.
Thanks for the recipe.
Betty Gordon

ANASTASIA POLLACK said...

Betty, please let us know how you liked the soup after you try it.