| 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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