Source:

Classifications: Soups and Stews

Qty Measure Ingredient

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1 medium onion, chopped

1/2 cup celery, chopped

1/4 cup butter or margarine

2 tablespoons cornstarch

1 cup water

2 cubes chicken bouillon

3/4 pound fresh asparagus, trimmed, and cut in1" pieces

2 cups milk

1/4 to 1/2 tsp lemon peel, grated

1/8 teaspoon ground nutmeg

Dash seasoned salt

Instructions: In a 2-qt. saucepan, saute the onion and celery in butter until tender. Dissolve cornstarch in water; add to the saucepan with bouillon. Bring to a boil over medium heat; cook and stir for 2 minutes. Add asparagus. Reduce heat; cover and simmer until asparagus is crisp-tender, about 3-4 minutes. Stir in the milk, lemon peel, nutmeg and seasoned salt. Cover and simmer for 25 minutes, stirring occasionally.

Staging:

Variations:

Background: Note: DIABETIC EXCHANGES: One 1-cup serving (prepared with margarine, low-sodium bouillon and skim milk) equals 2 fat, 1 starch, 1 vegetable; also, 182 calories, 248 mg sodium, 2 mg cholesterol, 14 gm carbohydrate, 5 gm protein, 12 gm fat.

Serves: 4

Food Exchanges: