Recipe - Creamy Asparagus Soup

1 pound Fresh Asparagus; Divided
One fourth cup Green Onion; Thinly Sliced
One half cup Water
1 tablespoon Butter Or Margarine
1 One half tablespoon Flour
1 cn Chicken Broth; (14 One half Oz)
One half teaspoon Sugar
One half teaspoon Salt
1 ds Ground White Pepper
One half cup HalfAndHalf
Grated Parmesan Cheese

Trin and discard tough white ends from asparagus. Cut tips from spears,
reserving stalks. In small saucepan, simmer tips in small amount of water
until tender, about 3 to 5 minutes. Drain and set aside. Cut reserved
stalks into 1inch pieces. In same saucepan, simmer stalks with onion in
the One half cup water until tender, about 8 minutes. Do not drain. Puree
asparagus and cooking liquid in food processor or blender. In medium
saucepan over mediumhigh heat, melt butter. Stir in flour until smooth.
Add broth and pureed asparagus; bring to boil. Reduce heat; simmer and stir
until thickened, about 2 minutes. Stir in sugar, salt, white pepper, and
halfandhalf; heat through. Garnish each serving with reserved asparagus
tips and parmesan cheese.

NOTES : This delicate soup will become your favorite salute to spring.

Recipe by: Dierberg's Home Economists

Posted to MCRecipe Digest by Jill & Joe Proehl jpxtwo@swbell.net on Apr
05, 1998