Melt margarine in large pot. Add onions and asparagus; sauté until soft. Add flour, salt, and pepper; mix well.
Add water and soup mix and bring to a boil. Cook 30 to 45 minutes.
Blend with hand blender until mostly blended, with some asparagus pieces still left whole.
Notes:
In order to properly inspect asparagus for any kind of infestation, the tips and triangular side leaves must be shaved off, which is why only those sold with a reliable hechsher (primarily) frozen are recommended for use.
Description:
Photography and Styling by Chavi Feldman
Easy
Easy
Easy
Easy
Easy
Easy
Easy
Easy
What Cooks Are Saying
2 global ratings
Photos from Our Community
See how these recipes turned out in real kitchens. Photos from home cooks will appear here as they're shared.
Tell Us How It Went: Share Your Experience
Your review could help someone decide what's for dinner tonight. Log in to join the conversation.
Log in to join the discussion1 Comment
Do you want to rate this post?
Edit your rating
Choose a new star rating and save it.
Moderation
Report
Kosher Comments
Kosher Comments
Add a link
Posting comment
Your comment will be posted in a moment...