Lemon Asparagus Soup Recipe

By Judycakes

Ingredients

• 1 medium onion, chopped
• 1/2 cup chopped celery
• 1/4 cup butter
• 2 tablespoons cornstarch
• 1 cup water
• 2 chicken bouillon cubes
• 3/4 pound fresh asparagus, trimmed and cut into 1-inch pieces
• 2 cups milk
• 1/4 to 1/2 teaspoon grated lemon peel
• 1/8 teaspoon ground nutmeg
• Dash seasoned salt

Preparation

Step 1

In a 2-qt. saucepan, saute the onion and celery in butter until tender. Combine cornstarch and water; stir into the saucepan with bouillon. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened.

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.