Title: Cream of Asparagus Soup
Categories:
Yield: 100 Servings

2 1/2 ga WATER; WARM
4 ga WATER & RESERVED JUICE
4 ga STOCK; CHICKEN
3 1/4 lb MILK; DRY NON-FAT L HEAT
10 7/8 lb ASPARAGUS FZ
2 lb FLOUR GEN PURPOSE 10LB
1 lb SOUP GRAVY BASE CHICKEN
2 ts PEPPER BLACK 1 LB CN

1. COOK FROZEN ASPARAGUS; DRAIN AND RESERVE LIQUID FOR USE IN STEP 4.

2. BLEND FAT, FLOUR, SALT, AND PEPPER TO FORM PASTE. ADD ASPARAGUS;
STIR TO
BLEND WELL.

3. ADD STOCK TO RESERVED LIQUID TO MAKE 4 GAL. BLEND WARM PASTE MIXTURE
INTO
HOT STOCK MIXTURE, STIRRING CONSTANTLY.

4. BRING TO A BOIL; REDUCE HEAT; SIMMER 15 MINUTES.

5. RECONSTITUTE MILK. ADD JUST BEFORE SERVING.

6. HEAT TO SERVING TEMPERATURE. DO NOT BOIL.

Recipe Number: P01401

SERVING SIZE: 1 CUP

From the (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.