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Asparagus Soup

Reviewed: Jun. 1, 2013
Would like to make this a 4.5. I have made one other asparagus soup and it was nasty, and not smooth at all. I have so much asparagus from the garden I decided to try it again. I did use chicken stock and instead of milk I used evaporated milk. I cut up the aspargus very small (About 1 cup) and brought it to a boil on the stove stop with the onion, butter, broth, and salt and a dash of garlic powder. I put in in my blender and returned to the stove and added the evaporated milk. It is very very good. I may try it the next time with some of the spices the others recommended. Definitely would have been to thin if I used milk.
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