Asparagus soup #3

Yield: 2 Servings

Measure Ingredient
1 tablespoon Butter
2 tablespoons All-purpose flour
1¼ cup Milk
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.


From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .

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