Cream of Asparagus
|Flour||1 1⁄2 Ounce|
|Boiling water||1 1⁄2 Pint|
|Chicken stock cubes||3|
|Canned asparagus spears||10 Ounce (1 Can)|
Melt butter in pan, fry chopped onion and celery until soft but not brown.
Stir in flour, cook 1 minute.
Remove from heat, gradually stir in water, in which stock cubes have been dissolved.
Return to heat, bring to boil, stirring.
Add asparagus and liquor from can.
Simmer for 30 to 40 minutes.