AuthorKelowna MarketCategory

Yields6 Servings

 4 cups asparagus
 2 cups water
 ¼ cup chopped green onions
 2 tbsp butter
 5 tbsp flour
 ½ tsp salt
 ½ tsp pepper
 4 cups milk
 1 tbsp chicken boullion

1

Place Asparagus in a large saucepan and cover with 1 cup of water. Bring to boil, cover and cook for 3-5 minutes or until crips-tender. Drain, reserving water for broth.

2

In another saucepan, sauce onions in butter until tender. Stir in flour and seasonings. Gradually stir in milk, chicken bouillon, reserved water and 1 cup of water. Bring to a boil, cook and stir for 2 minutes or until it thickens and is bubbly. Stir in Asparagus and heat thoroughly.

Ingredients

 4 cups asparagus
 2 cups water
 ¼ cup chopped green onions
 2 tbsp butter
 5 tbsp flour
 ½ tsp salt
 ½ tsp pepper
 4 cups milk
 1 tbsp chicken boullion

Directions

1

Place Asparagus in a large saucepan and cover with 1 cup of water. Bring to boil, cover and cook for 3-5 minutes or until crips-tender. Drain, reserving water for broth.

2

In another saucepan, sauce onions in butter until tender. Stir in flour and seasonings. Gradually stir in milk, chicken bouillon, reserved water and 1 cup of water. Bring to a boil, cook and stir for 2 minutes or until it thickens and is bubbly. Stir in Asparagus and heat thoroughly.

Cream of Asparagus Soup