Meatless

Cream of Asparagus Soup

Ingredients

  • 4 c. fresh asparagus, washed, trimmed & cut in 1/2" pieces
  • 1 c. water (no more)
  • 5 Tbls. butter
  • 1/4 c. finely diced green onion
  • 6 Tbls. flour
  • 1/4 t. white pepper
  • 3-3/4 c. milk or half-and-half
  • 1/2 c. hot water (plus cooking liquid)
  • 1 Tbls. chicken bouillon (Better Than Bouillon or granules, to taste)

Instructions

Cook asparagus in 1 cup water until tender-crisp. Drain; reserve liquid.

In a soup kettle, sauté onion in butter until transparent.

Stir in flour and pepper; cook over medium heat, stirring constantly, for 1 minute.

Gradually stir in milk, 1/2 cup hot water, reserved cooking liquid and bouillon granules. Cook stirring with wire whisk, until mixture is thickened and hot.

Stir in asparagus. Heat through and serve.

NOTE: Serves 6