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Recipe Name: Asparagus Soup #3 Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 2

1 Tablespoon(s) Butter
2 Tablespoon(s) All-Purpose Flour
1 1/4 Cup(s) Milk
2/3 Cup(s) Stock, see Note
1 12-oz asparagus pieces
Salt and freshly ground
From: Anja Wolle <A.C.Wolle@SOTON.AC.UK> Date: Tue, 2 Jul 1996
11:34:27 +0100 Source: 500 Recipes Cooking for Two, Wendy James (ed.),
Treasure Press 1989 Melt the butter in a pan, stir in the flour and
cook for 1 minute. Remove from the heat and gradually blend in the
milk and stock. Cook, stirring, until the soup thickens a little. Add
the asparagus, reserving two tips for garnish, and simmer for 5
minutes. Rub the mixture through a sieve, or puree in a blender or
food processor. Add salt and pepper to taste. Reheat the soup and pour
into two warmed bowls. Garnish with the reserved asparagus and serve
with Croutons. Note: use some of the liquid from the canned asparagus
if it is not too salty. EAT-L DIGEST 1 JULY 96 From the EAT-L
recipe list. Downloaded from Glen's MM Recipe Archive,

Nutrition (calculated from recipe ingredients)
Calories: 254
Calories From Fat: 98
Total Fat: 11.2g
Cholesterol: 29.9mg
Sodium: 1270.3mg
Potassium: 998.6mg
Carbohydrates: 26.7g
Fiber: 6.4g
Sugar: 9.6g
Protein: 16.1g

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