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Asparagus Cream Soup

  • 1 bunch asparagus
  • 3 cups milk
  • 1 cup veal stock
  • 3 Tbsp flour
  • 3 Tbsp butter
  • Salt
  • Pepper
Cook the asparagus in boiling, salted water for 30 minutes (be patient, you rascal). Take out of the water. Cut off the tips and put into a soup tureen.

Press the pulp from the stalks through a sieve.

Scald the milk, then add the veal stock.

Mix the flour with the butter in a saucepan on the stove. Gradually add a portion of the scalded milk to make it very smooth. When done, add the remainder of the milk and asparagus pulp. Season with pepper and salt. Stir constantly until boiling, then strain into the tureen.

Submitted by Tess M May 31, 2010
15 min 30 min 45 min


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