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 Aug 14, 2009
15 min 30 min 45 min
15 min 30 min 45 min