Asparagus Soup – Eat With Your Eyes


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

  1. Snap tough ends off asparagus and discard.
  2. 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.
  3. Add flour and cook until pale golden.
  4. Add soup and stir until it comes back to the boil.
  5. Serve garnished with the croutons.


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