Cream of Asparagus Soup
Ingredients
- 1 can 14.5 oz asparagus cuts and tips
- Milk
- 1/4 cup finely chopped onions
- 1/4 cup margarine or butter
- 1/4 cup flour
- 1/2 tsp salt
- 1 tsp chicken bouillon
Instructions
- Drain Michigan Asparagus, reserving liquid.
- Add enough milk to liquid to measure 4 cups; set aside.
- In food processor or electric blender, puree asparagus; set aside.
- In 3-quart saucepan over medium heat, cook onions in butter until soft but not brown.
- Stir in flour, salt and bouillon.
- Add mild mixture and asparagus, stirring until smooth.
- Cook, stirring constantly, until mixture boils.
- Cook and stir 1 minute longer.
- Remove from heat; serve hot.
- Garnish with cooked asparagus spears if desired.
Nutrition values
Calories: 154.5 kcal