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Cream of Asparagus Soup


  • 2 Tablespoons butter
  • 1 small onion, chopped
  • 1 stalk celery, chopped
  • 1 lb. tender young asparagus
  • 2 cups beef stock
  • 1 cup heavy cream
  • Salt to taste
  • Freshly ground pepper to taste


Heat butter in medium saucepan and cook onions and celery until softened.

Stir frequently but do not brown. Add stock and bring to a boil.

Add trimmed asparagus to liquid and cook on low for 5 minutes.

Pour into blender, processing until liquid.

Add cream, salt and pepper and serve.

Serves 6.

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