Asparagus Soup


6 cups water
6 chicken bouillon cubes
3 Tablespoons flour
3 Tablespoons butter
3/4 cup milk


Cut asparagus ends the long way. Place in pot and add water and bouillon cubes. Bring to a boil and cook slowly until very well done (soft). Remove all pieces of asparagus and about 1 cup broth. Blend and puree asparagus and broth, then strain back into the original broth using a kitchen strainer. A tablespoon may be used to push the pulp through the strainer until pulp is almost dry. Boil down to 4 or 5 cups. Sift in flour and add butter. Add milk; stir and allow to cool. For garnish and additional flavor, slice 2 whole asparagus, boil for 3 minutes, and add all (water and slices) to soup. Serve chilled or heated. Salt and pepper to taste. Makes 4 servings.

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