Servings
2 s
Ingredients
- 1 tablespoon Butter
- 2 tablespoons All-purpose flour
- 1 1/4 cups Milk
- 2/3 cup Stock (see Note)
- 1 can (12-oz) asparagus pieces; drained
- Salt and freshly ground pepper
Directions
- From: Anja Wolle
- C.
- Wolle@SOTON.
- AC.
- UK> Date: Tue, 2 Jul 1996 11:34:27 +0100 Source: 500 Recipes Cooking for Two, Wendy James (ed.
- ), Treasure Press 1989 Melt the butter in a pan, stir in the flour and cook for 1 minute.
- Remove from the heat and gradually blend in the milk and stock.
- Cook, stirring, until the soup thickens a little.
- Add the asparagus, reserving two tips for garnish, and simmer for 5 minutes.
- Rub the mixture through a sieve, or puree in a blender or food processor.
- Add salt and pepper to taste.
- Reheat the soup and pour into two warmed bowls.
- Garnish with the reserved asparagus and serve with Croutons.
- Note: use some of the liquid from the canned asparagus if it is not too salty.
- EAT-L DIGEST 1 JULY 96 From the EAT-L recipe list.
- Downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.