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Asparagus Soup

  • 1 bunch of asparagus, cut in quarter inch lengths
  • 1 onion, chopped very fine
  • 1 quart of boiling milk
  • salt and pepper to taste
Take a bunch of asparagus and cut in quarter inch lengths, boil until tender but not soft enough to mash, and drain off the water. Chop an onion very fine, put in a stew pan with a lump of butter, the size of an egg and fry to a light brown, then add the asparagus and mix carefully; when lightly browned add one quart of boiling milk, let it boil up once, season with pepper and salt to taste and then serve.
Submitted by Cassyjean - Torrington, CT Sep 21, 2009
15 min 30 min 45 min

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