Recipes posted on July 27, 2010 14:35
Asparagus Soup
from Kay of Jenera
2 ½ to 3 c. of one-inch asparagus pieces cooked
1 c. reserved cooking water
½ tbsp. butter
¾ c. flour
3 ½ c. milk or cream
1 tbsp. chicken soup base or bullion
salt, pepper and nutmeg to taste
Set cooking water aside. Melt butter. Stir in flour. Add milk a little at a time. Stir constantly until thickened. Dissolve soup base in reserved cooking water. Add to white sauce. Add asparagus. Season to taste. Simmer on low 15-20 minutes. Stir frequently.