1 lb. Fresh asparagus, chopped
1/2 c. Chopped fresh onions

13 oz.Chicken stock

2 Tbs. Butter or margarine
2 Tbs. flour
1 tsp. Salt
few grains pepper
1 c. Milk
1/2 c. Sour cream
1 tsp. fresh lemon juice

Cook asparagus in covered saucepan with onion and 1/2 cup chicken stock  8-10 minutes or until asparagus is just tender. Blend in electric blender until smooth. (This much can be frozen for year round fresh asparagus soup. Add the rest when making soup). Melt in butter or margarine; blend in flour, salt, and pepper. Stir in remaining chicken stock. Cook over medium heat, stirring constantly, until mixture reaches boiling point. Stir in asparagus puree and milk. Stir a little hot mixture into sour cream; stir into hot mixture. Add lemon juice. Heat just to serving temperature, stirring frequently. Serve with a sprinkling of fresh chives, as desired.

Makes about 4 cups. It is really good any time of the year.




Did you know that Asparagus is an excellent source of folic acid and is a great source for iron, vitamin E, C and A, potassium and prebiotics. Making it a must for every ones daily in take of greens?

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John and Jennie Keeler

Tregassow Manor Farm,

St Erme, Truro,

Cornwall, TR4 9BL.

Tel: 01872 520 223.


Business Development and

investment opportunities

John and Charles Keeler

Mobile: 07971 808 143


L e t ' s g o f o r a C o r n i s h !

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