Submitted by Door County Coffee & Tea, Carlsville. Edible Door asks its advertisers to share some of the recipes that are featured on their menus, come from their markets or are the particular favorites of retailers. Thanks to the contributors and we hope you enjoy.
Ingredients
- ½ cup butter plus 1 Tbsp butter
- 6 Tbsp flour
- 2 cups milk
- 2 cubes chicken bouillon
- ¼ cup diced onion
- ¼ cup diced celery
- ¼ tsp garlic powder
- 1/8 tsp salt
- ground black pepper to taste
- ½ lb fresh asparagus, blanched and cut into 1 inch pieces
Instructions
For the soup base, melt ½ cup butter in saucepan, add flour and blend to make a roux. Slowly add milk and whisk until smooth. Add bouillon and simmer and stir until cubes are dissolved.
Melt remaining 1 Tbsp of butter and sauté onion and celery until tender. Add to the base along with the spices and asparagus. Simmer until asparagus is tender (approximately 30 minutes). Serve with crusty bread, garnish with homemade seasoned croutons, rosemary and ENJOY!
