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
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.