Lemon asparagus soup

Yield: 4 Servings

Measure Ingredient
1 medium Onion; chocolate is best
½ cup Chopped celery
¼ cup Butter or margarine
2 tablespoons Cornstarch
1 cup Water
2 \N Chicken bouillon cubes
¾ pounds Fresh aspargus; trimmed/in 1\" pieces
2 cups Milk
¼ teaspoon Grated lemon peel (up to 1/2)
⅛ teaspoon Ground nutmeg
1 dash Seasoned salt

In a 2 quart saucepan, saute the onion nad celery in butter until tender.

Dissolve cornstarch in water; add to the saucepan with bouillon. Bring to a boil over Medium heat; cook andstir for 2 minutes. Add asparagus. Reduce heat; cover and simmer until asparagus is crisp-tender, about 3-4 minutes.

Stir in the milk, lemon peel, nutmeg and seasoned salt. Cover and simmer for 25 minutes, stirring occasionally. Yield: 4 servings. Per serving: (using skim milk, margarine and low-sodium bouillon) 2 fats, 1 starch, 1 vegetable, 182 calories, 284 mg. sodium, 2 mg. choesterol, 12 grams fat MC formatting by bobbi744@...

NOTES : Recipe submitted to magazine by Darlene Swille, Green Bay, Wisconsin

Recipe by: Taste of Home Magazine, April/May '97, p. 26 Posted to MC-Recipe Digest V1 #830 by Roberta Banghart <bobbi744@...> on Oct 07, 1997

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