Free Recipe Lemon Asparagus Soup

Recipe Type: A Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 4

Ingredients for Lemon Asparagus Soup Recipe

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
1/8 ts Ground nutmeg
1 ds Seasoned salt

Lemon Asparagus Soup Preparation

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 NOTES : Recipe submitted to magazine by Darlene Swille, Green Bay, Wisconsin Recipe by: Taste of Home Magazine, April/May ”97, p. 26 Posted to MC-Recipe Digest V1 #830 by Roberta Banghart <> on Oct 07, 1997

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