| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Soup | 8 | Servings | |
INGREDIENTS
| 4 | tb | Butter or margarine |
| 2 | sl | Onion |
| 4 | tb | All-purpose flour |
| 1 1/2 | ts | Salt |
| 1 | ds | Pepper |
| 3 | c | Milk |
| 2 | lb | Cooked asparagus |
| 1/3 | c | Cream (optional) |
INSTRUCTIONS
Heat butter or margarine; add onion and simmer for about 4 minutes, or until soft. Stir in flour and seasonings. Remove from heat and slowly add milk, stirring until well blended. Return to low heat and cook until thick and smooth, stirring constantly. Put asparagus through food mill, then add to soup mixture. Reheat before serving, adding cream if desired. Yield: 8 servings. From <The Progressive Farmer's Southern Country Cookbook>, by the editors of the 'Progressive Farmer Magazine'. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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