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cream of asparagus soup Recipe

by DCMH

Ingredients

10 gallons chicken stock 20 lbs frozen chopped asparagus 5 lbs medium diced onions 6 lbs margarine or butter

6 lbs flour 2 gallons milk 6 quarts cream nutmeg, salt, and pepper to taste

Directions

1. Bring stock to boil.
2. Add asparagus and onion and simmer 1/4 hour
3. While simmering, melt butter and add flour to make roux - cook 10 minutes over low heat but do not brown.
4. Add cooked roux to stock gradually, stirring until thickened and smooth.
5. Bring back to boil.
6. Add milk and cream to soup - simmer 1/2 hour until 165 F or higher is reached for at least 15 seconds.
7. Adjust seasoning and hold for service.

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