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Meat
Easy
1 Hour, 10 Minutes
Diets 
A different and elegant soup to serve as a first course. Browned flour thickens this mock cream of asparagus soup. If you don’t have asparagus available, peas or frozen green beans can be substituted.
4 ounces margarine (use soy-free, if needed)
2 tablespoons Mishpacha Flour
2 quarts Manischewitz Chicken Broth or beef broth
1 pound asparagus, chopped (see note)
1/2 teaspoon salt
dash of pepper
In four-quart pot, brown flour in margarine over low heat, stirring constantly.
Gradually add chicken stock.
Add asparagus and seasoning.
Cook over medium-low heat for one hour. Serve hot.
Photography and Styling by Elazar Klein Studio
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