Ingredients:

1 can tomato or cream of tomato soup
1 can condensed cream of asparagus soup
1 can water, milk, or half-and-half per can of condensed soup
Cabaret or Breton Crackers

Preparation:

Whip each can of condensed soup with liquid of choice (water, milk, or half-and-half) separately in a blender until smooth and creamy. Heat soups in separate saucepans until hot. Fill large flat bowls part way up with cream of tomato soup. Ladle cream of asparagus soup in a pattern on top of tomato soup. Serve with basket of Cabaret or Breton Crackers.

Helpful hints:

For a more intricate pattern, carefully draw and swirl a fork or knife through soups. Do not overwork. This recipe works wonderfully with any thick, pureed soups in contrasting colors. Soups should be the same consistency. To thicken a soup, add a pinch of flour while cooking. For added eye appeal, consider repeating one of the soup’s ingredients as a garnish, such as fresh chopped tomato or a single steamed asparagus tip.