Recipe Archives->Soups->Asparagus 02

Asparagus soup

1 lb. fresh asparagus
2 1/2 cups skim milk
1 1/2 tsps onion powder
1/2 tsp salt
1/2 to 1 tsp. dry mustard
fresh-ground black pepper to taste
fresh parsley sprigs or chives

Wash and trim asparagus spears, and steam until just tender. Chop
the asparagus into 1-inch pieces, and place in a blender or food
processor.  Add the milk, onion powder, salt, and mustard, and
blend at high speed until smooth. Pour into a pot, and heat over
medium heat. Do not boil.  Pour into serving bowls, grind some
black pepper on top, and garnish with parsley. Makes 6 servings.

Printable version: asparagus02.txt.