Recipe by Heather Simpson
"Spring-fresh taste of asparagus--any time!"
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2 (10 ounce) cans
ground black pepper to taste
fennel greens for garnish
This is a very good recipe. Good for that quick meal. My picky son liked it too. Its a keeper
I made as directed and felt it had no flavor. I then added saute chopped onion, celery & mushrooms. It was better, but not great. I will keep serching for an Asparagus soup recipe, this is not the one.
My whole family loves this soup.
It's great if your on a diet with the low fat and low calore content it's perfect.
It tastes rich and smooth.
This soup is delicious and very easy to make! However, next time I would mash the potatoes by hand rather than puree them in the blender. That was the only difficulty I encountered.
This is wonderful with homemade crusty french bread!
We loved it! My son said, "I expect to see this again"!
I thought it was pretty good but the asparagus I bought was out
of season. I wanted fresh asparagus instead of canned. To make it taste more like the sweeter more tender asparagus I added a few tablespoons of honey, & it seemed to do it for me. I also tried leaving out the potatoes -- I like a more condensed asparagus flavor. I also added a handful of fresh mint leaves (shredded) with the asparagus in the broth to
be cooked & blended. This gave it a very cool, lite flavor.
This soup tastes great chilled --especially a day later when
made like this.
* Percent Daily Values are based on a 2,000 calorie diet.
Asparagus Soup I
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 5
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