Just for fun... for St. Patrick's Day...
We had a green meal. It was very good. Even the children ate and enjoyed the soup.
We had Cream of Asparagus Soup, homemade green bread, and Watergate salad.
Cream of Asparagus Soup
2(15oz.)cans asparagus
3 chicken bouillon cubes
1 onion, finely chopped
1 tsp. parsley flakes
1 c. light cream
3 T. butter
2 T. flour
Drain cans of asparagus, reserving liquid. Chop asparagus stalks, reserve tips and set aside. Add water to reserved asparagus liquid to equal 4 cups. Put into 2 quart saucepan with chopped onion and chopped asparagus stalks. Add bouillon and parsley. Simmer 10 minutes with salt and pepper to taste. Remove from heat; blend until smooth in processor or blender. Melt butter in saucepan, add flour to make a paste. Slowly stir in soup stock, stirring until thick and creamy. Slowly stir in cream. Add tips. Serve warm.
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