The Thomas Mott
Bed and Breakfast

Alburg, Vermont

Specialty Recipe

No Waste Asparagus Soup

Ingredients

Asparagus

6 cups water

6 chicken bouillon cubes

3 Tablespoons flour

3 Tablespoons butter

3/4 cup milk

Cut asparagus ends the long way. Place in pot and add water and bouillon cubes. Bring to a boil and cook slowly until very well done (soft). Remove all pieces of asparagus and about 1 cup broth. Blend and puree asparagus and broth, then strain back into the original broth using a kitchen strainer. A tablespoon may be used to push the pulp through the strainer until pulp is almost dry. Boil down to 4 or 5 cups.

Sift in flour and add butter. Add milk; stir and allow to cool. For garnish and additional flavor, slice 2 whole asparagus, boil for 3 minutes, and add all (water and slices) to soup. Serve chilled or heated. Salt and pepper to taste. Better the second day!

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)