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964665 -- CREAM OF ASPARAGUS SOUP

1 lb. fresh asparagus
3 1/2 c. chicken stock
1/4 c. butter
1/4 c. flour
1/3 c. light cream
1/8 tsp. pepper
Trim off coarse ends of asparagus and cut into 1 inch pieces. Cook until
tender in 1 cup of chicken stock. Melt butter in a deep saucepan. Remove from
heat and stir in flour. Add remaining stock slowly. Cook, stirring constantly
until slightly thickened. Stir in cream, pepper and cooked asparagus with
liquid and heat through.
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