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Rosemary Asparagus Soup
October 11, 2019

I made this EXACTLY as written; therefore, I can accurately review the recipe AS WRITTEN. It is surprisingly good considering how simple it is. I suspect this will become the basis for a regular soup on our menu rotation. I topped the soup with homemade croutons and grated Parmigiano Reggiano, and I served with it a crusty bread and a dry white wine. Best bread: La Brea Bakery's Take and Bake Tuscan Loaf. A great starting point. I recommend you make it as written before you start improvising. Have fun; there is a lot of room for experimentation. Thanks for the recipe!

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