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Ingredients
- 2 medium onions
- 1/2 c chopped celery
- 1/4 c butter or margarine
- 6 Tbsp flour
- 6 c chicken stock (preferably homemade)
- 2 cans of asparagus cuttings
- 1 c light cream
- Salt and pepper
Preparation
Step 1
Chop onions and celery and saute in melted butter
Add flour and stir 1 min
Gradually add chicken stock,stirring until smooth and bring to a boil
Add the asparagus,including the liquid and simmer 30-40 min
Use an immersion blender to puree the soup until very smooth
Refrigerate or freeze
When ready to serve,bring the soup to a boil,remove from heat and add cream
Season to taste
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