Cream of Asparagus Soup
- 1 large can Del Monte asparagus
- Asparagus liquid
- 2 Tbsps butter
- 1 Tbsp flour
- 2 cups milk
- 1 tsp salt
- Whipped cream (optional)
Drain the can of asparagus. Remove the tips. Put the remainder of the asparagus in the liquid drained from the can and cook until tender. Rub through a strainer but do not discard the liquid.
Melt the butter. Add the flour. Mix completely. Cook until frothy. Add the milk. Cook until it has a creamy consistency. Add the asparagus pulp and liquid, salt and asparagus tips. Heat through and through.
A teaspoon of whipped cream may be added to each serving of soup.
Melt the butter. Add the flour. Mix completely. Cook until frothy. Add the milk. Cook until it has a creamy consistency. Add the asparagus pulp and liquid, salt and asparagus tips. Heat through and through.
A teaspoon of whipped cream may be added to each serving of soup.
Submitted by Jul 19, 2009
15 min 30 min 45 min
15 min 30 min 45 min