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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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A tangy twist on asparagus soup with a little kick from the nutmeg. Great summer soup! From TOH. Ingredients:
1 medium onion, chopped |
1/2 cup chopped celery |
1/4 cup butter or 1/4 cup margarine |
2 tablespoons cornstarch |
1 cup water |
2 chicken bouillon cubes |
3/4 lb fresh asparagus, cut into 1 ",pieces |
2 cups milk |
1/4-1/2 teaspoon grated lemon, rind of |
1/8 teaspoon ground nutmeg |
1 dash seasoning salt (optional) |
Directions:
1. In med saucepan, saute onion and celery in butter until tender.
2. Dissolve cornstarch in water.
3. Add cornstarch mixture and bouillon cubes to saucepan.
4. Bring to boil over med heat; cook and stir 2 minute.
5. Add asparagus and reduce heat.
6. Simmer, covered, until asparagus is crisp-tender, approx 3-4 minute.
7. Add milk and spices.
8. Cover and simmer 25 min, stirring occasionally.
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