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Cream of Asparagus Soup

Cream of Asparagus Soup
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Yield: Serves 4-6

Fresh asparagus makes this impossible to resist, but frozen works almost as well.

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  • 2 pounds fresh asparagus, cut into 1/2-inch pieces
  • 1/2 cup cold water
  • 3 tablespoons butter
  • 2 tablespoons flour
  • 2 cups milk
  • 1 cup cream
  • Salt and pepper to taste


Combine asparagus and water in saucepan, bring to a boil, reduce heat, cover, and simmer 5 minutes or until asparagus is just tender. Melt butter in soup kettle. Add flour and stir over low heat until blended. Slowly add milk and cream and blend with whisk until mixture is smooth. Add asparagus and cooking liquid, stir, and simmer 5 minutes. Season with salt and pepper.
Updated Wednesday, September 5th, 2007

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