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Cream of Asparagus Soup
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- 6 - 8 oz asparagus, woody ends removed, cut into pieces (1 in.)
- 2 oz salted butter
- 2 oz all-purpose flour
- 3 oz heavy whipping cream
- 25 oz skim milk
- 1 heaping tbsp vegetable stock paste
- ¼ tsp freshly ground black pepper, to taste
- per 1 portion
- 862 kJ / 206 kcal
- 6 g
- 15 g
- 13 g
- 1 g
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