Cream of Asparagus Soup

2 cup coarsely chopped asparagus (about 10 oz.)

1/2 cup coarsely chopped onion

1 cup water

1 chicken bouillon cube

1 tsp. salt

1/8 tsp. lemon pepper

1-1/2 cup milk

2 tbsp. cornstarch

In 2-quart saucepan place asparagus, onion, water, bouillon, salt and lemon pepper. Cover and simmer 25 minutes, or until vegetables are very tender. Gradually stir milk into cornstarch until smooth. Add to saucepan. Stirring constantly, bring to boil over medium heat and boil 1 minute.

Makes 4 servings

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Cajun Country -- New Iberia, Louisiana