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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Cream of Asparagus/Broccoli Soup Recipe

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This recipe for Cream of Asparagus/Broccoli Soup is from The Dinner Table, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 C. chicken stock
2 C. cut asparagus or broccoli
1/8 tsp. mace
2 Tbsp. flour
White pepper to taste
1/2 C. chopped onion
1 tsp. lemon juice
2 Tbsp. margarine
1/4 tsp. salt
1 C. milk
Directions:
Directions:
In a saucepan combine chicken stock, chopped onion and asparagus/broccoli. Bring to a boil; cover and simmer for 8 minutes or until vegetables are tender. Place half of the vegetable mixture into blender container and puree until smooth. Repeat with remaining vegetable mixture; set aside. In same saucepan melt margarine. Stir in flour, salt, pepper and mace. Add milk all at once. Cook until mixture is thick and bubbly. Stir into pureed vegetable mixture, along with the lemon juice. Cook and stir until heated through. Makes 4 servings.
Personal Notes:
Personal Notes:
Since Paul loves soup, I will double this recipe.

 

 

 

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