How to make it

  • In your food processor puree the asparagus, green onion and lemon verbena. Add to this 1 cup of the turkey stock, the olive oil, salt and sriracha.
  • Transfer mixture to a good sized pot (should hold at least 10 cups for elbow room)and bring up to a simmer.
  • Stir in the additional 1 cup of turkey stock, water and lastly the cream. Use your immersion blender to blend well and let simmer for 15 minutes before serving.
  • Nutrition Info:

Reviews & Comments 3

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  • nanoo 7 years ago
    looks good. Could you tell me how much cream you added??
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  • sparow64 7 years ago
    Sounds great Laura!!
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  • Good4U 7 years ago
    Nice Post and pic too:)
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