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Asparagus Soup

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“My husband's favorite soup. It's really very good, and freezes well. Use vegetable stock for a vegetarian version ..”
READY IN:
30mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Put the water, chicken boullion cubes and potatoes in a large sauscepan, cover and simmer for 15 minutes.
  2. Add asparagus and garlic and cook for 5 minutes.
  3. Puree the soup in a blender until smooth.
  4. Return soup to pan, add the basil, salt and pepper.
  5. Cook until hot.
  6. Enjoy with sourdough rolls!

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