Asparagus Soup


50g butter
1/4 C Wholemeal Flour (pref organic)
1 1/4 C Cream
500g asparagus
2 cloves garlic, chopped
2 C water
1/2 tsp salt and pepper


Cook garlic in butter for 2 mins without browning. Add flour. Grate asparagus and cook in the 2 C boiling water for 2 mins only, until fresh green colour and still crisp. Strain water into roux, stirring constantly. Then add cream and finally asparagus. Thin if necessary with milk or home made stock. Freezes well.

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