Cream of asparagus soup
1 can (14.5 or 15 oz.) Michigan Asparagus cuts and tips
Milk
1/4 cup finely chopped onions
1/4 cup margarine or butter
1/4 cup flour
1/2 teaspoon salt
1 teaspoon chicken bouillon

1. Drain Michigan Asparagus, reserving liquid. Add enough milk to liquid to measure 4 cups; set aside. In food processor or electric blender, puree asparagus; set aside.

2. In 3-quart saucepan over medium heat, cook onions in butter until soft but not brown. Stir in flour, salt and bouillon. Add mild mixture and asparagus, stirring until smooth. Cook, stirring constantly, until mixture boils. Cook and stir 1 minute longer. Remove from heat; serve hot. Garnish with cooked asparagus spears if desired.

Yield: 5 servings, 1 cup each.

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Cream of Asparagus Soup* Commercial Quantity

Yield: 35 Servings Size of Serving: 1 cup
Per Serving: Calories 200, Fat 14 g, Cholesterol 11 mg, Carbohydrates 16 g, Fiber 1 g, Sodium 924 mg

Ingredient	Measures	Weights	Method
Michigan Asparagus Cuts and Tips	1 No.10 can	6 lb. 5 oz.	1. Drain MICHIGAN ASPARAGUS, reserving liquid. Add enough milk to liquid to measure 1 3/4 gallons. Set aside. Puree Asparagus. Set aside.
Milk	1-1 1/2 gal	11 1/2 oz.	2. In steam jacketed kettle or large stockpot, at medium heat, cook onions in margarine until soft but not browned, stirring occasionally. Stir in flour, salt and bouillon. Cook, stirring constantly, about 2 minutes longer. Add liquids and Asparagus, stirring until smooth. Cook, stirring constantly, until mixture begins to boil. Continue cooking and stirring 3 minutes longer. Serve hot garnished with cooked Asparagus spears, if desired.
Onions, finely chopped	1 pt	11 oz
Margarine	1 pt	1 lb
Flour, all-purpose	1 pt	9 oz
Salt	1 tbsp	-
Chicken bouillon	3 tsp.	1 1/2 oz

Note: Substitute 4 lb. frozen Michigan Asparagus Cuts and Tips or 6 lb. 8 oz. fresh MICHIGAN ASPARAGUS for canned Asparagus. Wash, trim and cut fresh Asparagus into 1-inch pieces. Steam Asparagus until tender. Drain. Continue preparing using above method.