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Lemon Asparagus Soup

List of Ingredients




1 medium onion
1/2 cup chopped celery
1/4 cup butter or margarine
2 tablespoons cornstarch
1 cup water
2 chicken bouillon cubes
3/4 pound fresh asparagus, cut in 1" pieces
2 cups milk
1/4 tsp. grated lemon peel -- (1/4 to 1/2)
1/8 teaspoon ground nutmeg
1 dash seasoned salt


Recipe



In a 2 quart saucepan, saute the onion and celery in butter until
tender. Dissolve cornstarch in water; add to the saucepan with
bouillon. Bring to a boil over Medium heat; cook and stir for 2
minutes. Add asparagus. Reduce heat; cover and simmer until asparagus
is crisp-tender, about 3-4 minutes. Stir in the milk, lemon peel,
nutmeg and seasoned salt. Cover and simmer for 25 minutes, stirring
occasionally.
Yield: 4 servings.

Per serving: (using skim milk, margarine and low-sodium bouillon) 2
fats, 1 starch, 1 vegetable, 182 calories, 284 mg. sodium, 2 mg.
choesterol, 12 grams fat