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Ingredients
- 10 gallons chicken stock
- 20 lbs frozen chopped asparagus
- 5 lbs medium diced onions
- 6 lbs margarine or butter
- 6 lbs flour
- 2 gallons milk
- 6 quarts cream
- nutmeg, salt, and pepper to taste
Directions
- Bring stock to boil.
- Add asparagus and onion and simmer 1/4 hour
- While simmering, melt butter and add flour to make roux - cook 10 minutes over low heat but do not brown.
- Add cooked roux to stock gradually, stirring until thickened and smooth.
- Bring back to boil.
- Add milk and cream to soup - simmer 1/2 hour until 165 F or higher is reached for at least 15 seconds.
- Adjust seasoning and hold for service.
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