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Easy Cream of Asparagus Soup

Recipe photo courtesy of System Administrator

Add a slice of toast topped with melted cheese, and you have lunch or a light dinner.

Source: Everyday Food, May 2006
Total Time Prep Servings



Cook's Notes

TO FREEZE: Leave out cream and lemon juice in step 3. Cool to room temperature before dividing among airtight containers (leaving 1 inch of space at top). Freeze for up to 2 months. Defrost overnight in refrigerator; reheat over low heat. Stir in cream and lemon juice before serving.

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How would you rate this recipe?
  • linbriggs1
    14 MAY, 2017
    Delicious! Made last night with fresh asparagus from the market. Be sure to generously salt the water when you add it with the asparagus; I had to add more salt at the end. Served this like the picture with toast topped with melted white cheddar.

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