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Cream of Asparagus Soup Jeannette Isaacson

2 cups finely chopped asparagus cup chopped onions

1 cup of water 1 chicken-flavored bouilion cube

1 tsp. Salt tsp. Lemon pepper

2 cupsmilk 2 Tbsp. Cornstarch

 

In a 2 qt. Saucepan, put first 6 ingredients, cover and bring to boil over medium heat. Reduce heat and simmer 25 minutes until vegetables are tender. Gradually stir milk into cornstarch until smooth, add to vegetables. Bring to boil, stirring constantly. Stir 1 minute longer. Makes 4 servings. For richer soup, use half and half.