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Cream of Asparagus Soup I
March 18, 2003

This is a fantastic recipe. The only reason I did not rate it 5 stars is because it needed a little tweaking. I used 2 tbsp. olive oil and 2 tbsp. butter as suggested by another reviewer. I used 2 1/2 cups of ready to use chicken broth from the box and 2 1/2 cups of water and I omitted the powder and soy sauce. The soup didn't need any salt. I added 1 garlic clove and 1 more medium-sized potato. I used very little cream but the soup doesn't need it. I may leave the cream as a garnish next time to be served at the table. It was delicious.

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