Asparagus (Spinach) Soup
|Chopped onion||1⁄2 Cup (8 tbs)|
|Chopped parsley||1 Tablespoon|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
|Chicken broth||3⁄4 Cup (12 tbs)|
|Frozen asparagus spears/Frozen spinach||250 Gram (Or Chunks)|
|Non dairy creamer||3⁄4 Cup (12 tbs)|
Saute together onion, parsley, celery in butter.
Add 3/4 C. chicken broth and asparagus (or spinach).
Cook until tender.
Blend in blender until smooth and place in saucepan.
Add slowly flour, non-dairy creamer, and pepper.
Add 2 C. chicken broth and bring to boil, stirring constantly.
Season to taste.
This soup may be served hot with thin lemon slice garnish or cold with sour cream.