Stillmeadows cream of asparagus soup

6 servings

Ingredients

Quantity Ingredient
1 pounds Asparagus
OR-
1 pack Frozen Asparagus Spears
1½ cup Chicken Consomme
2 tablespoons Butter
2 tablespoons Flour
3 cups Milk And Cream, heated
Seasoned Salt, to taste
Pepper, to taste

Directions

Cook the asparagus and drain, saving the liquid. Remove the tips.

Add stalks and lemon to the chicken consomme and cook about 5 minutes, then puree in your blender, or force through a sieve. Melt butter, blend in flour until smooth. Add the strained soup and cook gently about 5 minutes. Add the milk and cream and seasonings. Place the asparagus tips in heated soup plates and pour the soup over.

Source: My Own Cook Book From Stillmeadow and Cape Cod, Glady Taber, 1972. ISBN-0-397-00877-5

Recipe By : Gladys Taber

From: Dan Klepach Date: 04-01-95 (159) Fido: Cooking

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