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    Cream of Asparagus Soup


    List of Ingredients


    • 2 cups (about 1 lb.) chopped fresh asparagus
    • 1 cup chopped celery
    • Salt
    • 3 1/2 cups chicken broth
    • 3 tablespoons butter or margarine
    • 3 tablespoons flour
    • 1/8 teaspoon white pepper
    • 1/8 teaspoon nutmeg
    • 1/2 cup heavy or whipping cream


    Instructions


    1. Place asparagus and celery is saucepan. Add 1/4 teaspoon salt and boiling water to cover.
    2. Return water to boilig, cook 3 to 5 minutes. Drain.
    3. Place asparagus, celery, and 1/4 cup chicken broth in blender container. Cover and blend until smooth.
    4. In same saucepan, over medium heat, melt butter or margarine. Stir in flour, 1/2 teaspoon salt, pepper and nutmeg until smooth.
    5. Add cream and stir until thick. Gradually add remaining chicken broth, stirring constantly until smooth. Do not boil.
    6. Continue cooking over medium heat, stirring occasionally until slightly thickened. Stir in pureed vegetables.
    7. (Can be pepared in advance to this point. Cover and refrigerate overnight.).
    8. Heat and serve. Makes 5 cups.
 

 

 

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