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Lemon Asparagus Soup
1 md Onion; chocolate is best
1/2 c Chopped celery
1/4 c Butter or margarine
2 tb Cornstarch
1 c Water
2 Chicken bouillon cubes
3/4 lb Fresh aspargus; trimmed/in 1" pieces
2 c Milk
1/4 ts Grated lemon peel (up to 1/2)
1/8 ts Ground nutmeg
1 ds Seasoned salt
In a 2 quart saucepan, saute the onion nad celery in butter until
tender. Dissolve cornstarch in water; add to the saucepan with
bouillon. Bring to a boil over Medium heat; cook andstir for 2
minutes. 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.
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