We have a small asparagus patch, and my husband and I wait eagerly for this tasty vegetable to appear every spring. We're pleased to use our precious harvest in this soup. Lemon and nutmeg give it a surprising spark. —Darlene Swille, Green Bay, Wisconsin
- 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
- 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.
Originally published as Lemon Asparagus Soup in Taste of Home April/May 1997, p25
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