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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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We have a small asparagus patch, and my husband and I wait eagerly for this tasty vegetable to appear every spring. We're pleased to use our precious harvest in this soup. Lemon and nutmeg give it a surprising spark. Darlene Swille, Green Bay, Wisconsin Ingredients:
1 medium onion, chopped |
1/2 cup chopped celery |
1/4 cup butter |
2 tablespoons cornstarch |
1 cup water |
2 chicken bouillon cubes |
3/4 pound fresh asparagus, trimmed and cut into 1-inch pieces |
2 cups milk |
1/4 to 1/2 teaspoon grated lemon peel |
1/8 teaspoon ground nutmeg |
dash seasoned salt |
Directions:
1. In a 2-qt. saucepan, saute the onion and celery in butter until tender. Combine cornstarch and water; stir into the saucepan with bouillon. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened.
2. Add asparagus. Reduce heat; cover and simmer until asparagus is crisp-tender, about 3-4 minutes.
3. Stir in the milk, lemon peel, nutmeg and seasoned salt. Cover and simmer for 25 minutes, stirring occasionally. Yield: 4 servings.
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