I didn't follow this recipe exactly, since I was trying to use up a bunch of things I had on hand, but I made something similar and I would say this is a good base that would work with lots of variations. The creamy texture along with the veggie flavor works well. For the record, I made my recipe with the following that I had leftover: instead of a can of asparagus: about 7 stalks of cooked asparagus (from Roasted Asparagus with Balsamic Vinegar from this site); instead of plain chopped carrots: some cooked baby carrots with a brown sugar butter sauce; instead of chicken and rice soup: about 1/2 cup of leftover parmesan rice a roni and a can of Marie Callendar's chicken pot pie soup; instead of chopped potatoes: half a 1 1/2 quart casserole dish of a potato casserole made with potatoes, alfredo sauce, broccoli, onion, garlic powder, and monterey jack cheese. I also chopped up some extra onion and broccoli. I threw all this into a pot with the spices and chicken broth as recommended and boiled for 10 minutes or so (since the veggies were already cooked). Then I pureed it and poured it back in the pan and added some half and half (I didn't measure it - I just looked for the right consistency - probably about 1-2 cups) and more pepper. I can't believe this puree of leftovers was actually so creamy and tasty! Thanks, Micheal.
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I didn't follow this recipe exactly, since I was trying to use up a bunch of things I had on...