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Creamy Asparagus Soup
1 lb Asparagus,trimmed/chopped
2 tb Cornstarch
1 ts Salt
1 pn Black pepper
2 c Milk
2 c Half-and-half
2 tb Butter or margarine
2 tb Dry sherry
Cook asparagus in boiling water in 2-quart saucepan until tender;
drain, reserving 1/2 cup cooking liquid.
Place reserved liquid and all but 1/2 cup asparagus in blender or
food processor; blend until smooth.
In same saucepan, combine cornstarch, salt and pepper; gradually
stir in milk until smooth.
Add butter; stirring constantly, bring to boil over medium-low
heat and boil 1 minute.
Stir in asparagus puree and sherry; blend well, then add reserved
1/2 cup asparagus.
Cook until heated through, stirring constantly.
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