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  • Lemon Asparagus Soup

    2 posts, 2 voices, 594 views, started May 14, 2009

    Posted on Thursday, May 14, 2009 by Foxfire5822


    • Garnett

      Lemon Asparagus Soup
      ·1 medium onion, chopped
      ·1/2 cup chopped celery
      ·1/4 cup butter
      ·2 tablespoons cornstarch
      ·1 cup water
      ·2 chicken bouillon cubes
      ·3/4 pound fresh asparagus, trimmed and cut into 1-inch pieces
      ·2 cups milk
      ·1/4 to 1/2 teaspoon grated lemon peel
      ·1/8 teaspoon ground nutmeg
      ·Dash seasoned salt
      In a 2-qt. saucepan, saute the onion and celery in butter until tender. Combine cornstarch and water; stir into the saucepan with bouillon. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened.  

          Add asparagus. Reduce heat; cover and simmer until asparagus is crisp-tender, about 3-4 minutes.  

          Stir in the milk, lemon peel, nutmeg and seasoned salt. Cover and simmer for 25 minutes, stirring occasionally. Yield: 4 servings.


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