白汁豆腐蘆筍湯（4人份量）
材料：
百福®蒸煮滑豆腐 350毫升 1 盒
洋葱 (去皮切粒) ½ 個
番茄 (去蒂,去籽,切粒) 1 個
蘆筍 (洗淨，斜切片) 100 克
植物牛油 15 克
麵粉 1 湯匙
水 300 毫升
鹽 適量
胡椒粉 適量
做法:
1. 以少許油炒香洋葱粒和番茄粒，加入蘆筍片略炒。
2. 下鹽和胡椒粉調味。下植物牛油伴煮至溶。
3. 然後拌入麵粉混合。加入水煮滾。
4. 豆腐切粒, 加入湯內煮至湯稠身.
5. 下鹽調味，完成。
Beancurd and Asparagus Cream Soup (Serving for 4)
Ingredients:
PAK FOOK® Beancurd for Steaming 350 mL 1 pack
Onion (Peeled and diced) ½ pc
Tomato (Remove stem & seeds, diced) 1 pc
Asparagus (Washed Sliced) 100 g
Margarine 15 g
All-Purpose Flour 1 tbsp
Water 300 mL
Salt Appropriate
White Pepper Appropriate
Directions:
1. Saute chopped onion and chopped tomatoe with appropriate oil. Add asparagus and stir fry.
2. Season with salt and white pepper. Add margarine, cook until melted.
3. Add all-purpose flour, mix well. Pour in water, bring to boil.
4. Cut beancurd into cubes. Add into the cream soup, cook untilthickened.
5. Season with salt. Ready to serve.
