Stillmeadows cream of asparagus soup
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Asparagus |
| OR- | ||
| 1 | pack | Frozen Asparagus Spears |
| 1½ | cup | Chicken Consomme |
| 2 | tablespoons | Butter |
| 2 | tablespoons | Flour |
| 3 | cups | Milk And Cream, heated |
| Seasoned Salt, to taste | ||
| Pepper, to taste | ||
Directions
Cook the asparagus and drain, saving the liquid. Remove the tips.
Add stalks and lemon to the chicken consomme and cook about 5 minutes, then puree in your blender, or force through a sieve. Melt butter, blend in flour until smooth. Add the strained soup and cook gently about 5 minutes. Add the milk and cream and seasonings. Place the asparagus tips in heated soup plates and pour the soup over.
Source: My Own Cook Book From Stillmeadow and Cape Cod, Glady Taber, 1972. ISBN-0-397-00877-5
Recipe By : Gladys Taber
From: Dan Klepach Date: 04-01-95 (159) Fido: Cooking