Rating: 5 stars
1 Ratings
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  • 5 star values: 1
Recipe by Oxmoor House January 1985

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Recipe Summary

Yield:
2 quarts
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Snap off tough ends of asparagus. Remove scales from stalks. Chop asparagus.

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  • Combine asparagus and chicken stock in a large saucepan; bring to a boil. Reduce heat; cover and simmer 6 minutes or until crisp-tender. Remove from heat; set aside.

  • Melt butter in a small Dutch oven over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in salt and pepper.

  • Stir in chicken stock and asparagus. Cook over medium heat until hot. Ladle into individual soup bowls; serve warm or chilled.

Source

Oxmoor House Homestyle Recipes

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