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Asparagus Soup

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4 cups chicken broth, remove all grease
2 cups rich sweet milk, scaled
salt to taste
1 cup asparagus tips cut in very small pieces
celery salt
1 tablespoon flour stirred into little milk
1 tablespoon butter
1 tablespoon celery hearts
Add little whipped cream when serving


Cook asparagus until tender, remove tips from water. Cook celery stalks in asparagus water, press through sieve. Add well blended flour with butter to hot broth, add cooked asparagus tips. Serve very hot. Add paprika.

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