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Cream of Asparagus Soup




Source of Recipe


internet


List of Ingredients




2 Tablespoons margarine
1 large onion, chopped
1 Tablespoon flour
4 cups chicken stock
1-1/2 pounds asparagus (washed, woody ends clipped off, cut into 1-inch pieces)
1/2 teaspoon salt
1/4 teaspoon white pepper
1 cup evaporated skim milk


Recipe



In a large saucepan, melt the margarine over medium heat. Add the onions and saute for 5 minutes or until tender. Add the flour and cook until bubbly, stirring constantly. Whisk in the stock. Stir in the asparagus, salt, pepper, and bring to a boil. Lower the heat, cover, and simmer for 15 minutes or until the asparagus is tender. Using the slotted spoon, remove 1/2 cup of asparagus to a plate. In a food processor, in batches if necessary, puree the soup for 45 seconds or until smooth. Return soup to the saucepan, add the milk. Cook uncovered, over medium heat until hot. (Do not boil). Ladle soup into bowls and garnish with the reserved asparagus.