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Cream of Asparagus Soup

2 - 2 1/2 lbs. fresh asparagus
1 c. light cream
2 tbsp. butter or margarine
1 1/2 tsp. salt
1/4 c. diced onions
1 c. milk
2 tbsp. flour
1/8 tsp. pepper


Cut tough ends off asparagus, scrape stalks and wash well. Cut into half inch pieces. In saucepan, place asparagus, onion and 1 cup water. Bring to a boil, reduce heat and simmer until very tender (15 minutes). Put into blender and puree. Add cream and milk to puree and blend lightly. Pour back into saucepan. Melt butter and blend with flour, stirring into asparagus mixture. Cook over medium heat, stirring until bubbles appear around the edge. Season with salt and pepper. Serves 4.


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