Cream of Asparagus Soup
What You Need
- 1 can (14.5oz. or 15oz.) of Michigan Asparagus cuts and tips
- 3 1/2 cups of milk
- 1/4 cup finely chopped onions
- 1/4 cup margarine or butter
- 1/4 cup flour
- 1/2 teaspoon salt
- 1 teaspoon chicken bouillon
Easy
5
Canned Asparagus
What You Do
Drain Michigan Asparagus, reserving liquid.
Add enough milk to liquid to measure 4 cups and set aside.
Puree asparagus in food processor or blender and set aside.
Cook onions in butter until soft (but not brown) in a 3-quart saucepan over medium heat.
Stir in flour, salt, and bouillon.
Add milk mixture and Michigan Asparagus, stirring until smooth.
Cook, stirring constantly, until mixture boils.
Cook and stir 1 minute longer and remove from heat.
Serve hot and garnish, if desired.
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