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Cream of Asparagus and Leek Soup
6 md Asparagus spears -- cooked
2 tb Margarine
2 c Leeks, white part only -- chopped
1 tb Flour
1 1/2 To 2 1/4 c
3/4 c Evaporated skim milk
1 ds Salt
1 ds White pepper
1 ds Ground nutmeg
Chopped fresh parsley -- for garnish (opt. )
Serves 4. Cut stems of asparagus, reserving tips. Cook stalks until
just tender. Puree cooked stalks in blender container or food
processor. Melt margarine in small saucepan. Add leeks and saute
until soft. Add flour, stirring constantly. Stir in broth and pureed
asparagus. Simmer for 10 minutes. Add asparagus tips, milk and
seasonings. Heat, but DO NOT ALLOW TO BOIL. Garnish with chopped
fresh parsley, if desired.
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