1 large onion
750g zucchinis
50g butter
1 cup water
Salt & pepper
440g can cream of asparagus soup
1 can water
1/2 cup cream
Method: Sauté chopped onion and sliced zucchini in the butter until slightly softened. Add 1 cup of water, cover and cook for 10 minutes. Cool slightly, and puree till smooth. Add soup and 1 full can of water, bring to boil, remove from heat. Add cream before serving. Serves 4.
Source: Royal Adelaide Hospital Community Children's Centre (RAHCCC) Cookbook, 2nd edition (Adelaide, 2008), p.16.
