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Lemon Asparagus Soup
| 1 | medium onion, chopped |
| 1/2 cup | chopped celery |
| 1/4 cup | butter or margarine |
| 2 tbsp | cornstarch |
| 1 cup | water |
| 2 | chicken bouillon cubes |
| 3/4 lb | Ontario asparagus, cut in 1-inch pieces |
| 2 cups | milk |
| 1/4 to 1/2 tsp | grated lemon peel |
| 1/8 tsp | ground nutmeg |
| dash seasoned salt |
In a 2 quart saucepan, saute the onion and celery in butter until tender. Dissolve the cornstarch in water; add to the saucepan with bouillon. Bring to a boil over medium heat; cook and stir for 2 minutes. Add asparagus. Reduce heat; cover and simmer until asparagus is crisp tender, about 3 to 4 minutes. Stir in the milk, lemon peel, nutmeg and salt. Cover and simmer for 25 minutes, stirring occasionally
Yield: Serves 4