Yield: 2 Servings
|2 tablespoons||All-purpose flour|
|⅔ cup||Stock (see Note)|
|1 can||(12-oz) asparagus pieces; drained|
|Salt and freshly ground pepper|
From: Anja Wolle <A.C.Wolle@...> Date: Tue, 2 Jul 1996 11:34:27 +0100 Source: 500 Recipes Cooking for Two, Wendy James (ed.), Treasure Press 1989 Melt the butter in a pan, stir in the flour and cook for 1 minute. Remove from the heat and gradually blend in the milk and stock. Cook, stirring, until the soup thickens a little. Add the asparagus, reserving two tips for garnish, and simmer for 5 minutes. Rub the mixture through a sieve, or puree in a blender or food processor. Add salt and pepper to taste. Reheat the soup and pour into two warmed bowls. Garnish with the reserved asparagus and serve with Croutons. Note: use some of the liquid from the canned asparagus if it is not too salty.
EAT-L DIGEST 1 JULY 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .