Author :: Mrs Liz
Category :: Soups/Stews/Chili (hot & cold)
Ingredients ::
- 2 cups asparagus, bias sliced 1-inch
- 1/2 cup sliced carrots
- 1/2 cup water
- 1/4 cup sliced green onion
- 1/2 teaspoon salt
- 1/2 teaspoon fines herbes
- dash pepper
- 1/2 cup sliced zucchini, halved
- 1 (12 oz.) can evaporated skim milk
- 4 teaspoons cornstarch
- 1 cup skim milk
From: Helen Uceker, of Iron Ridge, WI
Makes: 4 servings
In a large saucepan, stir together the asparagus, carrots, water, onion, salt, fines herbs and pepper. Bring this to a boil, then reduce heat and simmer, covered for 5 minutes.
Stir in the zucchini and cook, covered for abot 2 minutes more or until just tender.
In a small bowl, stir together 2 Tablespoons of evaporated milk and cornstarch. Stir this into the vegetable mixture. Then stir in the remaining evaporated milk and skim milk.
Cook and tir until thickened and bubbly. Cook and stir for 2 minutes more.
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