Very good! I made a double batch, as I wanted to freeze some. I made this as written, although I did cut the salt back to half the amount (used 1 t. in my double batch). I used one full can of broth to cook my asparagus and one full can to add to my roux. Since I planned on freezing some of this, I did not add the milk, sour cream or lemon juice, because milk and sour cream will often break/curdle after freezing and thawing. I made this early in the day and refrigerated the two portions I planned to use for dinner. I then added the appropriate amount of milk, sour cream and lemon juice to the cold soup and gently reheated. This way I totally eliminated the chance of the sour cream breaking when adding it to the hot soup. We both liked this and I’m glad I have more stashed in the freezer to enjoy again!
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Very good! I made a double batch, as I wanted to freeze some. I made this as written,...