Asparagus #3

With all of the excitement of the Thanksgiving holiday I almost forgot to publish Asparagus #3...For you asparagus lovers note there is an Asparagus #4 coming next week.

CREAM OF ASPARAGUS SOUP
Ingredients
1 onion, minced
2 ½ c water
¼ c butter
1 c evaporated milk
½ cube chicken or vegetable bouillon
1 teasp salt
4 Tbsp arrowroot dissolved in ½ c water
½ cup grated cheese

Directions
2 c fresh asparagus spears, chopped
In a saucepan, boil the asparagus spears and the onion in the 2 ½ cups water until tender. Blend in a blender until pureed. Place the vegetable puree back in the saucepan and add the butter, milk, bouillon cube, salt, and arrowroot. Cook over moderate heat until smooth and thick, stirring continuously with a wire whisk. Add grated cheese and simmer for a few minutes.

Makes 4 servings.

Calories: 209
Fat: 12.8 gm
Carbohydrate: 15 gm
Protein 10 gm

From: www.asparagusrecipes.net