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Spicy Cream of Asparagus Soup
April 27, 2014

Great soup! Even my picky eaters loved it. I added a couple extra steps because I just can't bring myself to follow any recipe to the letter. First of all, strain the asparagus after blended. I use a French sieve, or chinois, to extract all the pulp. Then, I boiled the diced potatoes separately and added them after blending. Also added a cup of diced cooked chicken breast and made a meal of it. I doubled the portions so I would have a few servings left for lunch this week.

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