Asparagus Soup Recipe #12516
A fav soup
by Evie*
25 min | 10 min prep
SERVES 4 -6
- 2 1/2 lbs asparagus
- 6 cups low-fat milk
- 2 chicken stock cubes
- 2 tablespoons butter
- 2 tablespoons flour
- crouton (for garnish)
- Snap tough ends off asparagus and discard.
- Place cleaned asparagus in saucepan along with the milk.
- Crumble in the stock cubes and bring slowly to the boil.
- Simmer uncovered for 10-15 minutes until asparagus is just tender.
- Process in a food processor or blender until chunky.
- Melt butter in large saucepan.
- Add flour and cook until pale golden.
- Add soup and stir until it comes back to the boil.
- Serve garnished with the croutons.
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5 stars