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Garden-Fresh Asparagus Soup

March/April 2008

Your rating: None Average: 4 (42 votes)

This lemony asparagus soup is spiced with a touch of curry and gets added richness from “lite” coconut milk and creamy red potatoes. Top it with a dollop of crème fraîche or plain yogurt and serve warm or chilled.



READER'S COMMENT:
"I made this last night and loved it. My daughter in law wants me to make it for Thanksgiving and I will but will change the broth from chicken to veggie because she's a vegetarian. It's just as delicious for lunch the next day. "
Garden-Fresh Asparagus Soup

7 Reviews for Garden-Fresh Asparagus Soup

01/09/2014
Anonymous
Delish!

This soup was delish! Just creamy enough and the flavors blended delightfully. It tasted garden fresh. Great served hot or cold. Be careful not to drizzle to much cream sauce- just enough is awesome, but too much and it's super tangy. This soup is filling so it's good from an appetizer to main course. Spice it up a little with toppings- cheese, fresh herbs, olives, and bacon bits add a nice touch.

fresh, yummy, healthy, filing
Comments
11/17/2011
OMG, Delicious!!

I followed the recipe exactly except that I used plain yogurt in place of the sour cream/creme fraiche.
It was wonderful and lemony with the texture of a light potato soup. Easy to make though an immersion blender was a huge help. Highly recommended.

simple, fresh
Comments
11/17/2011
Anonymous
Delicious!

I made this for dinner one night and it was absolutely perfect! Not too heavy and not too light - exactly what I needed. While cooking, I questioned a few of the ingredients as they seemed an odd bunch, but the flavors meshed really well together. I was actually pleasantly surprised. I ended up not using any lemons (didn't have any on hand) and it still came out very well. I'm sure it'd taste just as good with the lemon tang as well.

Comments
10/07/2010
Anonymous

I made this last night and loved it. My daughter in law wants me to make it for Thanksgiving and I will but will change the broth from chicken to veggie because she's a vegetarian. It's just as delicious for lunch the next day.

Comments
05/25/2010
Anonymous

Absolutely wonderful. Complex, but subtle, flavors that blend together to create a divine soup. I double the recipe for our family of 4, and we have just enough leftovers for a few lunches. YUM! I used Penzey's Sweet Curry powder, which is a wonderful complement to this dish...it's unlike any blends I've found in the store!

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