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Asparagus Cheese Soup
SUBMITTED BY:
Donald Laugherty
"Although I came from a large family, I had to adjust to cooking for two during the years I had a roommate. This soup is a springtime favorite."
RECIPE RATING:
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(6)
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PREP TIME
5 Min
COOK TIME
20 Min
READY IN
25 Min
SERVINGS
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Servings
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METRIC
INGREDIENTS
2 cups water, divided
1 teaspoon chicken bouillon granules
1/4 teaspoon seasoned salt
1/4 teaspoon lemon-pepper seasoning
1/4 teaspoon white pepper
3/4 pound fresh asparagus spears, trimmed
4 slices process American cheese, diced
1 bacon strip, cooked and crumbled
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DIRECTIONS
In a small skillet, combine 1 cup water, bouillon, seasoned salt, lemon-pepper and white pepper. Add asparagus. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until asparagus is tender. Remove asparagus; cool slightly.
Cut off several asparagus tips and set aside. Cut remaining asparagus into larger pieces. Place asparagus pieces and cooking liquid in a blender or food processor; cover and process until smooth. In a saucepan, combine asparagus mixture and remaining water; heat through. Reduce heat; stir in cheese just until melted. Garnish with bacon bits and reserved asparagus tips.
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REVIEWS
Reviewed on Sep. 9, 2007 by WENDYSMILES
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WENDYSMILES
Sep. 9, 2007
Soo easy and soo good! I'm craving it all the time!
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3 users found this review helpful
Soo easy and soo good! I'm craving it all the time!
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Reviewed on May 7, 2008 by kristilynn
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kristilynn
May 7, 2008
Excellent!!! We were skeptical - we're not huge fans of asparagus but are always looking for ways we like to eat different vegetables. This soup is GREAT and so easy!! I used shredded mozz. and cheddar rather than the processed cheese, frozen asparagus instead of fresh, and black pepper instead of white. I also cut the asparagus into pieces before cooking it and put it right into the saucepan - save yourself some dishes! I served this with bacon cheese corn muffins. Excellent! I recommend doubling it so you have left-overs!
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2 users found this review helpful
Excellent!!! We were skeptical - we're not huge fans of asparagus but are always looking for...
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Reviewed on Mar. 22, 2007 by Dawn
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Dawn
Mar. 22, 2007
Excellent recipe. I like that there is no cream. Very easy to make. I didn't have any white pepper, but it was fine with black pepper.
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2 users found this review helpful
Excellent recipe. I like that there is no cream. Very easy to make. I didn't have any white...
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Reviewed on May 27, 2008 by
LEAPIELEE
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LEAPIELEE
May 27, 2008
I made this for myself and was planning on eating the other half for lunch... But it was so good I ate the entire pot. I didn't take the asparagus out of the broth to puree it, I just got out the immersion blender. Also I left out the salt and added garlic powder.
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1 user found this review helpful
I made this for myself and was planning on eating the other half for lunch... But it was so...
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Reviewed on Jul. 12, 2008 by
JimDaddy
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JimDaddy
Jul. 12, 2008
Wow, talk about salty. We could not eat it. I would suggest not adding any salt until you taste it.
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0 users found this review helpful
Wow, talk about salty. We could not eat it. I would suggest not adding any salt until you...
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Reviewed on Mar. 23, 2008 by DEBMCE4
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DEBMCE4
Mar. 23, 2008
This is delicious. Great alternative to cream based sauces. I added some potato in order to thicken it up.
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0 users found this review helpful
This is delicious. Great alternative to cream based sauces. I added some potato in order to...
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