A tummy warming recipe, especially when the cool Siberian winds start hitting us, come this holiday season! A favorite of my Nana, a very dear tita, who just about hates all vegies, except for asparagus! I always  make this soup whenever she comes for a visit. It saves me the trouble of arguing with her, that she should be eating the vegetables that’s being served.

1 whole medium chicken breast (boiled and torn into shreds)
1 medium white onion (chopped finely)
2 cans Susan Baker asparagus cuts & pieces
1 pack Knorr Cream of Asparagus Soup
1 small can Alpine full cream evaporated milk
2 Tbsp fresh butter (do not substitute, please)
Salt and pepper

PROCEDURE:

1.)    Dissolve Cream of Asparagus soup, using the cooled down broth as your liquid instead of
water. Make sure that it’s free from lumps. Set aside.

2.)    Heat butter in a “cacerola”. Throw in onions and when translucent, throw in the chicken. Stir
in the dissolved soup. Bring to a boil over medium heat, stirring constantly.

3.)    When soup is simmering, throw in your two cans of of asparagus pieces together with its
  water. Season at this point with salt and pepper.

4.)    After another 10 minutes of simmering, throw in the whole small can of evaporated milk.
Adjust seasoning again and turn off heat, after 3 minutes.

TIPS:
-          Unless you opt for the U.S. or Spanish brands, Susan Baker has nice and juicy pieces. The
other Asian brands in the market, maybe slightly cheaper, but scrawny, stringy and fibrous.
-          Two cans of Campbell’s cream of Asparagus, can take the place of your Knorr soup pack.
Mas NAMETS pa gid ni!!!

Enjoy your Chicken Asparagus Soup and a big hug from the Red Hot Mama!!!