Lyons Family Cookbook

Creamy Asparagus Soup

--- VEGETABLES ---

2

cups

water

2

tsp

Vegetable Stock - Organic Better Than Bouillon Vegetable Base

2

cups

fresh or frozen asparagus

1

(approx 8 oz) potato, unpeeled, diced

1/2

cup

onion, chopped

1

cup

celery or celery tops, chopped

.

--- LIQUID ---

2

cups

nonfat milk, instant or non-instant

2

Tbs

butter, unsalted

1

Tbs

whole wheat pastry flour (or unbleached white flour)

3/4

tsp

salt

1

MAKE Vegetable Stock: Mix 2 tsp Organic Better Than Bouillon Vegetable base in 2 cups boiling water, until dissolved.

2

Combine VEGETABLES in soup pot and simmer until vegetables are just crisp-tender, about 10 minutes.

3

Purée soup in blender and pour back into soup pot.

4

Purée the LIQUID ingredients until smooth

5

Blend milk mixture into soup, stirring over medium heat until thickened.

Source

Source: Sue Gregg -- Eating Better Cookbooks