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A great soup when asparagus is on sale. This was a real hit in our house. Its creamy, but contains no cream.
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Yield: 4 servings
Source: Prevention Magazine.
Trim roots and leaves from leeks, leaving only white and about 2 inches of green sections. Split lengthwise; slice crosswise about 1/4 inch thick.
Add can of mushrooms to either celery or asparagus soup. This makes a good combination. To this add 1 can milk; stir well while heating, then serve. With this serve croutons.
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Melt butter and saute onion until clear. Add flour, salt and pepper. Add milk and chicken stock. Cook and stir until it boils & thickens.
Cook asparagus in a small amount of water. Drain. Add to the sauce. Blend until texture is as smooth as you like.
Serve hot garnished with grated cheddar cheese. Makes 3 - 4 cups.
About The Author: From http://www.CanadianCountryGifts.com
This recipe sounds very interesting and I dearly love asparagus. My only suggestions: I'd leave out the flour and use potato flakes instead. Also, instead of cooking the asparagus in water I'd probably cook it in some kind of stock. IMO, all water is good for in a kitchen is making coffee or making stock, or washing dishes. I never cook with plain old water. (08/20/2005)