Asparagus Soup
By: Helen Pitlick
Published: Monday, November 30, 2009 - 4:23pm

Ingredients




2 1/2 pounds asparagus
6 cups low-fat milk
2 chicken bouillon cubes
2 tablespoons butter
2 tablespoons flour
salt and papper, to taste
croutons, for garnish

Preparation

1 Snap tough ends off asparagus and discard. 2 Place cleaned asparagus in saucepan along with the milk. 3 Crumble in the stock cubes and bring slowly to the boil. 4 Simmer uncovered for 10-15 minutes  until asparagus is just tender. 5 Process in a food processor or blender until chunky. 6 Melt butter in large saucepan. 7 Add flour and cook until pale golden. 8 Add soup and stir until it comes back to the boil. 9 Serve garnished with the croutons.

About


A great soup for those spring days when the sun just won't come out from behind the clouds!