Creamy asparagus soup

4 servings

Ingredients

Quantity Ingredient
1 pounds Asparagus,trimmed/chopped
2 tablespoons Cornstarch
1 teaspoon Salt
1 pinch Black pepper
2 cups Milk
2 cups Half-and-half
2 tablespoons Butter or margarine
2 tablespoons Dry sherry

Directions

1. Cook asparagus in boiling water in 2-quart saucepan until tender; drain, reserving ½ cup cooking liquid.

2. Place reserved liquid and all but ½ cup asparagus in blender or food processor; blend until smooth.

3. In same saucepan, combine cornstarch, salt and pepper; gradually stir in milk until smooth.

4. Add butter; stirring constantly, bring to boil over medium-low heat and boil 1 minute.

5. Stir in asparagus puree and sherry; blend well, then add reserved ½ cup asparagus.

6. Cook until heated through, stirring constantly.

Submitted By MICHAEL ORCHEKOWSKI On 10-12-94

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