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Title: Lemon Asparagus Soup
Categories: Asparagus Soup Healthwise
Yield: 4 Servings
| 1 | md | Onion; chocolate is best |
| 1/2 | c | Chopped celery |
| 1/4 | c | Butter or margarine |
| 2 | tb | Cornstarch |
| 1 | c | Water |
| 2 | Chicken bouillon cubes | |
| 3/4 | lb | Fresh aspargus; trimmed/in 1" pieces |
| 2 | c | Milk |
| 1/4 | ts | Grated lemon peel; (up to 1/2) |
| 1/8 | ts | Ground nutmeg |
| 1 | ds | Seasoned salt |
In a 2 quart saucepan, saute the onion nad celery in butter until tender. Dissolve cornstarch in water; add to the saucepan with bouillon. Bring to a boil over Medium heat; cook andstir for 2 minutes. Add asparagus. Reduce heat; cover and simmer until asparagus is crisp-tender, about 3-4 minutes. Stir in the milk, lemon peel, nutmeg and seasoned salt. Cover and simmer for 25 minutes, stirring occasionally. Yield: 4 servings. Per serving: (using skim milk, margarine and low-sodium bouillon) 2 fats, 1 starch, 1 vegetable, 182 calories, 284 mg. sodium, 2 mg. choesterol, 12 grams fat MC formatting by bobbi744@sojourn. com
NOTES : Recipe submitted to magazine by Darlene Swille, Green Bay,
Wisconsin Posted to MM-Recipes Digest V4 #7 by Bill Spalding
Recipe by: Taste of Home Magazine, April/May '97, p. 26
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