Cream of Asparagus Soup
Ingrediënten
- 1 can 14.5 oz asparagus cuts and tips
- Milk
- ¼ cup finely chopped onions
- ¼ cup margarine or butter
- ¼ cup flour
- ½ tsp salt
- 1 tsp chicken bouillon
Instructies
- Drain Michigan Asparagus, reserving liquid.
- Add enough milk to liquid to measure 4 cups; set aside.
- In food processor or electric blender, puree asparagus; set aside.
- In 3-quart saucepan over medium heat, cook onions in butter until soft but not brown.
- Stir in flour, salt and bouillon.
- Add mild mixture and asparagus, stirring until smooth.
- Cook, stirring constantly, until mixture boils.
- Cook and stir 1 minute longer.
- Remove from heat; serve hot.
- Garnish with cooked asparagus spears if desired.
Nutritional Information
Calories: 154.5 kcal
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