Ingredients: 2 1/2 pounds asparagus,2 tablespoons butter,2 chicken bouillon cubes,croutons, for garnish,2 tablespoons flour,6 cups low-fat milk,salt and papper, to taste
Instructions:
- Snap tough ends off asparagus and discard.
- Place cleaned asparagus in saucepan along with the milk.Crumble in the stock cubes and bring slowly to the boil.Simmer uncovered for 10-15 minutes until asparagus is just tender.Process in a food processor or blender until chunky.Melt butter in large saucepan.
- Add flour and cook until pale golden.
- Add soup and stir until it comes back to the boil.
- Serve garnished with the croutons.
