Recipe - Lemon Asparagus Soup

1 md Onion; chocolate is best
One half cup Chopped celery
One fourth cup Butter or margarine
2 tablespoon Cornstarch
1 cup Water
2 Chicken bouillon cubes
Three fourths pound Fresh aspargus; trimmed/in
1" pieces
2 cup Milk
One fourth teaspoon Grated lemon peel (up to
1/2)
1/8 teaspoon 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 crisptender, about 34 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 lowsodium 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

Recipe by: Taste of Home Magazine, April/May '97, p. 26

Posted to MCRecipe Digest V1 #830 by Roberta Banghart
bobbi744@sojourn.com on Oct 07, 1997