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CREAMY ASPARAGUS SOUP 1 lb. asparagus, trimmed and chopped 2 Tbsp. cornstarch 1 tsp. salt pinch of pepper 2 c. milk 2 Tbsp. margarine 2 Tbsp. dry sherry In a 2 quart saucepan, cook asparagus in boiling water until tender. Drain. Reserve one-half cup cooking liquid and one-half cup asparagus. Place reserved cooking liquid and remaining asparagus in blender or food processor. Blend until smooth. In same saucepan, combine cornstarch, salt and pepper. Gradually stir in milk until smooth. Add margarine. Stirring constantly, bring to boil over medium-low heat and boil one minute. Stir in asparagus puree and sherry until well blended. Add reserved asparagus. Stirring constantly, cook until heated through. Makes about 3 1/2 cups. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.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. |