OMG! This is a favorite new recipe! Had last minute guests & had to raid the fridge and pantry. Used sweet onion, chopped celery, a container of sliced brown mushrooms. Before I chopped the above ingredients and then sauteed, I chopped 6 small red and purple potatoes,added evoo, tarragon, a sea salt herb blend and then oven roasted for about a half hour. Then I blended all the veggies and potato together, added the soup (3 cans & 3 cups milk)sour cream and peas. EVERYONE went WILD over this !! Didn't share my secret since the unexpected guests are food snobs. Served w/ a spinach salad. Have also made it since, omitted the potato and served over brown rice or herb and wild rice---in this instance, used a little less milk, instead of soup it's a savory sauce. Thanks Lois for a fabulous recipe, I would NEVER had tried this w/ canned soup before!

Reviewed On: Dec. 14, 2009

I love Grits and thought this would be good....I altered it just a tad....I roast the garlic in the oven and then add to the grits...I also use Sea Salt (Flor de Sel or Celtic ) OR Mortons or Ball Pickling salt instead of regular salt...When it comes off the grill I add chopped fresh basil or tarragon....Everyone asks for more !

Reviewed On: Nov. 2, 2009

This is in the category of WOW! one of my new favorites.....My husband is not a fan of asparagus and he adores this! I just used salsa, fresh cilantro and fresh lime juice...put it all in my bullet, and instant AWESOME dip or sauce...This belongs in the recipe hall of fame.....Great for dieters and diabetics too...

Reviewed On: Apr. 22, 2009