Creamy Asparagus Soup

Course : Cajun
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1 pound asparagus -- trimmed/chopped
2 tablespoons cornstarch
1 teaspoon salt
1 dash black pepper
2 cups milk
2 cups half-and-half
2 tablespoons butter or margarine
2 tablespoons dry sherry

Preparation / Directions:

1. Cook asparagus in boiling water in 2-quart saucepan until tender; drain, reserving 1/2 cup cooking liquid. 2. Place reserved liquid and all but 1/2 cup asparagus in blender or food processor; blend until smooth. 3. In same saucepan, combine cornstarch, salt and pepper; gradually stir in milk until smooth. 4. Add butter; stirring constantly, bring to boil over medium-low heat and boil 1 minute. 5. Stir in asparagus puree and sherry; blend well, then add reserved 1/2 cup asparagus. 6. Cook until heated through, stirring constantly.

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