Stillmeadows cream of asparagus soup

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Asparagus 2 tb Flour
OR- 3 c Milk And Cream, heated
1 pk Frozen Asparagus Spears Seasoned Salt, to taste
1 1/2 c Chicken Consomme Pepper, to taste
2 tb Butter

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