| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Soup | 2 | Servings | |
INGREDIENTS
| 1 | tb | Butter |
| 2 | tb | All-purpose flour |
| 1 1/4 | c | Milk |
| 2/3 | c | Stock (see Note) |
| 1 | cn | (12-oz) asparagus pieces; drained |
| Salt and freshly ground pepper |
INSTRUCTIONS
From: Anja Wolle <A.C.Wolle@SOTON.AC.UK> Date: Tue, 2 Jul 1996 11:34:27 +0100 Source: 500 Recipes Cooking for Two, Wendy James (ed.), Treasure Press 1989 Melt the butter in a pan, stir in the flour and cook for 1 minute. Remove from the heat and gradually blend in the milk and stock. Cook, stirring, until the soup thickens a little. Add the asparagus, reserving two tips for garnish, and simmer for 5 minutes. Rub the mixture through a sieve, or puree in a blender or food processor. Add salt and pepper to taste. Reheat the soup and pour into two warmed bowls. Garnish with the reserved asparagus and serve with Croutons. Note: use some of the liquid from the canned asparagus if it is not too salty. EAT-L DIGEST 1 JULY 96 From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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