Lemon asparagus soup
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Onion; chocolate is best |
| ½ | cup | Chopped celery |
| ¼ | cup | Butter or margarine |
| 2 | tablespoons | Cornstarch |
| 1 | cup | Water |
| 2 | 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 |
Directions
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