Cream of asparagus and celery soup
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Fresh asparagus, chopped (about 1 lb.) |
| 1 | cup | Chopped celery |
| ¼ | teaspoon | Salt |
| 3½ | cup | Chicken broth |
| 3 | tablespoons | Butter or margarine |
| Date: 09-20-94 | ||
| 3 | tablespoons | Flour |
| ½ | teaspoon | Salt |
| ⅛ | teaspoon | White pepper |
| ⅛ | teaspoon | Nutmeg |
| ½ | cup | Heavy or whipping cream |
Directions
Place asparagus and celery in saucepan. Add ¼ teaspoon salt and boiling water to cover. Return water to boiling, cook 3-5 minutes.
Drain. Place asparagus, celery and ¼ cup chicken broth in blender container. Cover and blend until smooth. In a small saucepan, over medium heat, melt butter or margarine. Stir in flour, ½ teaspoon salt, pepper and nutmeg until smooth. Add cream and stir until thick.
Gradually add remaining chicken broth; stirring constantly until smooth. Do not boil. Continue cooking over medium heat, stirring occasionally until slightly thickened. Stir in pureed vegetables.
(Can be prepared in advance to this point. Cover and refrigerate overnight.) Heat and serve. Serves 4. SOURCE: *Oneida Daily Dispatch 4/15/93 POSTED BY: Jim Bodle 1/94 From: Joan Mershon