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1 (14 1/2-ounce) can asparagus spears with juice, diced 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. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |