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Ingredients

• 2 1/2 pounds asparagus
• 2 tablespoons butter
• 2 chicken bouillon cubes
• croutons, for garnish
• 2 tablespoons flour
• 6 cups low-fat milk
• salt and papper, to taste

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Ready In 45 Minutes

Servings: 4

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Cooking Instructions

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Step 1

• Snap tough ends off asparagus and discard.
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Step 2

• Place cleaned asparagus in saucepan along with the milk.Crumble in the stock cubes and bring slowly to the boil.Simmer uncovered for 10-15 minutes until asparagus is just tender.Process in a food processor or blender until chunky.Melt butter in large saucepan.
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• Length: 15 minutes

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Step 3

• Add flour and cook until pale golden.
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Step 4

• Add soup and stir until it comes back to the boil.
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Step 5

• Serve garnished with the croutons.
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