Asparagus Bisque

1. 1

   Saute onion in 1 tablespoon butter;

2. 2

   set aside.

3. 3

   Make a roux by melting butter in

4. 4

   stockpot and adding flour gradually while stirring constantly.

5. 5

   Make sure mixture doesn't burn.

6. 6

   Add 1 quart milk slowly to roux mixture, stirring constantly.

7. 7

   When combined and thickened, add remaining milk, chicken stock and onion.

8. 8

   Add bay leaf, pepper and salt.

9. 9

   Add asparagus and simmer for 1 hour. Makes 1 gallon.

* Per serving · 4 servings · Values may vary.

No additional tips available.