Creamy Asparagus Soup

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