Quick tuna and asparagus soup

Name: Quick tuna and asparagus soup
Yield: serving
Cuisine: Boil
Ingredients: 410.00 g asparagus cut into pieces; 340.00 g tuna tinned in brine, shredded; 65.00 ml butter; 1.00 onion small, chopped; 2.00 garlic cloves, crushed; 65.00 ml flour cake; 500.00 ml stock vegetable or chicken, hot; 500.00 ml milk hot; 30.00 ml fresh parsley chopped; salt and lemon pepper to taste

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Fish/Seafood

By Food24 November 03 2009

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Ingredients (10)

410.00 g	asparagus — cut into pieces
340.00 g	tuna — tinned in brine, shredded
65.00 ml	butter
1.00	onion — small, chopped
2.00	garlic — cloves, crushed
65.00 ml	flour — cake
500.00 ml	stock — vegetable or chicken, hot
500.00 ml	milk — hot
30.00 ml	fresh parsley — chopped
	salt and lemon pepper — to taste

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Method:

Drain the asparagus and tuna, reserving the liquid. Puree tuna and asparagus and pour the liquid over the mixture. Melt the butter in a large pot and sauté the onion and garlic until soft and aromatic. Stir in the flour and cook for 1 minute. Remove from the stove and beat in the hot stock and milk. Beat until smooth and return to stove. Heat to boiling point, then add the rest of the ingredients, including the asparagus-tuna mixture. Simmer slowly for 2 minutes and ladle into warmed bowls.
Makes 1,5 litres soup.