Stillmeadows Cream Of Asparagus Soup Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
1 lbs: Asparagus,
2 tbsp: Flour,
OR-,
3 cup: Milk And Cream, heated
1 package: Frozen Asparagus Spears,
Seasoned Salt, to taste
1 1/2 cup: Chicken Consomme,
Pepper, to taste
2 tbsp: Butter,
Directions:
Cook the asparagus and drain, saving the liquid. Remove the tips.
Add stalks and lemon to the chicken consomme and cook about 5
minutes, then puree in your blender, or force through a sieve. Melt
butter, blend in flour until smooth. Add the strained soup and cook
gently about 5 minutes. Add the milk and cream and seasonings. Place
the asparagus tips in heated soup plates and pour the soup over.
Source: My Own Cook Book From Stillmeadow and Cape Cod, Glady Taber,
1972. ISBN-0-397-00877-5
Recipe By : Gladys Taber
From: Dan Klepach Date: 04-01-95 (159) Fido:
Cooking
Source from luhu.jp
Add stalks and lemon to the chicken consomme and cook about 5
minutes, then puree in your blender, or force through a sieve. Melt
butter, blend in flour until smooth. Add the strained soup and cook
gently about 5 minutes. Add the milk and cream and seasonings. Place
the asparagus tips in heated soup plates and pour the soup over.
Source: My Own Cook Book From Stillmeadow and Cape Cod, Glady Taber,
1972. ISBN-0-397-00877-5
Recipe By : Gladys Taber
From: Dan Klepach Date: 04-01-95 (159) Fido:
Cooking
Source from luhu.jp