1 (14 1/2-ounce) can asparagus spears with juice,
2 (14 1/2-ounce) cans clear chicken broth
12 tablespoons butter
1 medium-size carrot, diced
1 medium rib celery, diced
1 small onion, diced
1/4 cup all-purpose flour
4 ounces heavy cream
Salt and pepper, to taste
In one pot heat the asparagus juice and chicken broth, just to
boiling. In another pot, melt the butter and saute carrots,
celery, and onions until carrots are soft. Once the carrots are
soft, add flour and mix well. Be sure that the heat is not too
high or the flour will scorch. Slowly fold the vegetable mixture
into the juice/broth mixture, using a wire whisk and beat until
well-blended. The soup should begin to thicken. Once thickened,
add the diced asparagus. It is important to stir the soup
occasionally so as not to allow it to scorch. Add the heavy cream
and season with salt and pepper to taste. If soup is too thick,
you may wish to add a little milk in order to adjust consistency.
Yield: 6-8 servings.
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