Asparagus Soup


Cuisine: American

Category: vegetable

Servings: 4

Ingredients:

1 pound asparagus
2 cups water
1 tablespoon margarine
2 tablespoons all-purpose flour
1 cup water
1 teaspoon chicken bouillon granules
1 teaspoon curry powder
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup low-fat milk
1 teaspoon grated lemon peel


Instructions:

Cut tips from asparagus stalks; reserve. Cut stalks into 2-inch pieces. Heat 2 cups water and the asparagus stalks to boiling; reduce heat. Cover and simmer about 10 minutes or until tender; do not drain. Pour asparagus with water into blender. Cover and blend until smooth. Heat margarine in 3-quart saucepan until melted. Stir in flour. Cook, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in 1 cup water. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in asparagus mixture, bouillon granules, curry powder, salt, pepper and asparagus tips. Heat to boiling; reduce heat. Simmer uncovered 10 minutes. Stir in milk; heat just until hot. Sprinkle with lemon peel. 4 servings

Click Here To Return To The Recipe List


This Page Generated By:
Cookbook Wizard For Windows Recipe Software