Cream of Asparagus Soup

2 tablespoons butter
2 tablespoons flour
½ teaspoon salt
¼ teaspoon pepper
2 cups milk
1 pound fresh asparagus
Boiling water
1 cup grated cheese

Melt butter in a saucepan over low heat, blend in flour, salt, and pepper, stir until smooth. Add milk; stirring constantly, until mixture thickens and begins to boil.
Remove from heat and set aside.

Wash and cut asparagus into ½ inch pieces, save a few of the asparagus tips, and set aside. Cook the remainder of the asparagus in a small amount of boiling water until soft. After done cooking, save 2 cups of liquid, and drain out remainder.
Add the 2 cups of liquid back into the pan and mash until pureed, return to heat, add white sauce, remaining asparagus tips, and cheese.

Heat thoroughly; season to taste. Serve hot

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