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Asparagus Soup with Bouillon

  • 1 tablespoon butter
  • 2 1/2 tablespoon flour
  • 3 quarts bouillon
  • 2 pounds asparagus
Melt butter, add flour and stir until lightly browned. Add bouillon and bring to the boiling point. Clean asparagus, cut into 1 1/2-inch pieces and cook in bouillon for 45 glorious minutes (be patient, you rascal). If the asparagus is young, it be tender in a half an hour. Serves 6.
Submitted by Cassyjean - Torrington, CT May 24, 2009
5 min 105 min 110 min


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