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Asparagus Soup

  • 3 cups White Stock II or III
  • 1 can asparagus
  • 2 cups cold water
  • 1 slice onion
  • 1/4 cup butter
  • 1/4 cup flour
  • 2 cups scalded milk
  • Salt and pepper
Drain and rinse asparagus, reserve tips, and add stalks to cold water; boil five minutes, drain, add stock, and onion; boil thirty minutes, rub through sieve, and bind with butter and flour cooked together. Add salt, pepper, milk, and tips.
Submitted by Cassyjean - Torrington, CT Aug 14, 2009
15 min 30 min 45 min

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