| Asparagus Buttermilk Soup
3 cups of buttermilk
1 pound of cooked fresh asparagus undrained, or 1 can (15 or 16 ounce) asparagus undrained or 1 package (101/2 ounces) of frozen asparagus cooked, undrained
1/2 teaspoon of salt
1 tablespoon of snipped fresh dillweed or 1 1/2 teaspoons of dry dillweed
2 dill pickles, cut in chunks
ice cubes
Combine all ingredients except ice cubes in large bowl. Blend covered, until serving time. Just before serving, blend again or beat with wire whisk. Pour over ice cubes in soup bowls or glasses. Makes 5 1/2 cups |
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