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Spring Green Soup

Recipe photo courtesy of Sang An

This soup can be served straight from the blender, when it is still frothy, or well chilled during warmer months. Use sorrel as a garnish; its bright, lemony flavor is a wonderful accent.

Source: Martha Stewart Living, March 2003
Servings Yield

Ingredients

Directions

Cook's Notes

If you are unable to find pencil-thin asparagus, you can trim thicker stalks with a vegetable peeler or paring knife.

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  • trickyspider79
    24 MAY, 2018
    I'm so sorry but I made this soup tonight and honestly it tasted like a bowl of wheat grass. Not good unless you like wheat grass I guess. And I, like the rest of my family don't. I'm sad about the wasted ingredients. I had to pour it out.
    Reply
  • Couzintka
    21 MAY, 2013
    Must be a fan of green peas...add to it other green veggies...taste and nutrition. Nice recipe providing both, Annie, Fremont, CA
    Reply

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