Cream of Asparagus Soup
About 6 cups
Wash and remove the tips from:
1 pound fresh green asparagus
Simmer the tips, covered, until they are tender, in a small amount of:
Milk or water
Cut the stalks into pieces and place them in a large saucepan. Add:
6 cups poultry stock
¼ cup chopped onion
½ cup chopped celery
Simmer these ingredients, covered, about ½ hour. Strain them through a sieve. Melt in the top of a double boiler:
3 tablespoons butter
Stir until blended:
3 tablespoons flour
Stir in slowly:
½ cup cream
Add the asparagus stock. Heat the soup, adding the asparagus tips. Season immediately before serving with:
Salt, paprika and white pepper
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