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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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