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Asparagus Soup

  • 1 can of asparagus or
  • 1 bunch of asparagus
  • 4 cups cold water
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 2 teaspoons salt
  • a few grains cayenne
  • 1 cup cream
  • 2 slices onion
  • 1/4 teaspoon white pepper
  • 2 cups milk
Wash asparagus if fresh and break off tips ; break remainder of stalks into small pieces. Cook tips and stalks in cold water separately. When tender, drain ; treserve water. Keep tips for garnishing soup. Press stalks through a puree sieve. Scald milk with onion, remove onion, add asparagus water, and thicken with flour and butter cooked together. Bring mixture to boiling point ; add cream and seasonings. Pour over tips and serve like a rascal with a smile on your face.

NOTE - If canned asparagus is used, dain, add water and cook in milk in a double boiler twenty minutes (be patient, you rascal). Then drain and proceed as with fresh aspargus.
Submitted by Cassyjean - Torrington, CT Jul 10, 2009
15 min 30 min 45 min

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