| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
New Zealand |
New zealand, Soups |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Asparagus |
| 4 |
c |
Milk |
| 2 |
tb |
Butter |
| 2 |
tb |
Flour |
| 1/8 |
ts |
Pepper |
| 1 |
ts |
Salt |
INSTRUCTIONS
1. Cut the tips off the asparagus 1 1/2 inches from the top and wash
thoroughly.
2. Take the tips and cover in a pot with boiling water, cook until they are
tender. Set the tips aside.
3. Use the same water and cook the rest of the asparagus the same way. When
cooked the water can be poured out and the asparagus grated and added to
the milk.
4. Melt the butter and mix with it the flour, salt and pepper. Then add the
asparagus. Stir continually and bring to a boil.
5. Boil for 5 minutes.
6. Add the tips and serve.
SOURCE: * Kiwi Cookbook, by Alan Armstrong, Seven Seas Publishing Pty Ltd,
PO Box 1431, Wellington, New Zealand, (C. 1968) ISBN 85467 016 5
SHARED BY: Jim Bodle 4/92 1/93
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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