2 packages (10 oz. each) frozen cut-up asparagus
1 3/4 cups water
1 cup dairy sour cream
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon chicken stock base *
Dash of pepper
3 cups milk
In 2-quart saucepan place asparagus and water; cover and bring to a steam. Reduce heat; simmer until tender. Purée asparagus with cooking liquid; blend in sour cream; set aside.
In 3-quart saucepan melt butter; blend in flour, salt, chicken stock base and pepper. Remove from heat; gradually add milk. Cook over medium heat, stirring constantly, until thickened. Cook 2 additional minutes. Stir in asparagus mixture. Heat to serving temperature.
Makes around 8 cups.
Cooks Note: One chicken bouillon cube dissolved in 1/4 cup boiling water may be substituted for chicken stock base.
Submitted by: CM
