CREAM OF ASPARAGUS SOUP|
1 (16 oz.) can asparagus
1 medium onion, chopped
1/4 c. butter or margarine
1/4 c. flour
1/2 tsp. salt
1/4 tsp. nutmeg
Drain asparagus, reserving liquid. Cook onion in butter
until soft. Stir in flour and seasonings; cook and stir until
pasty. Add enough milk to reserved asparagus liquid to make
one quart. Add to flour mixture, cooking and stirring until
slightly thickened. Twirl about 3/4 of the asparagus in
blender. Add to milk mixture and heat through. Garnish with
croutons, shredded cheese or toasted sunflower seeds, if
desired. Makes about 6 servings.
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