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Cream of Fresh Asparagus Soup II
May 18, 2008

This soup is fantastic! I make it regularly for guests and even get requests for it from sick friends. I have tweaked it through out the years. Always double it. I use 1 cup lowfat milk, 1 cup fat free half and half. I add 2 good pinches of red pepper flakes to the rue. It does not make it spicy, only adds a little heat under all the flavors. I use 1/2 tea more salt and a pinch of garlic powder. I puree in batches in my blendar. Dont forget the lemon. I always squeeze a tablespoon or so from a fresh lemon (never the reconstituded stuff it is not the same). I serve it with a dollop of sour cream and a touch of red pepper flakes to mix in. It is a lovely presnetation. I have never had a person not love it.

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