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Home Walnut Muffin With Honey

Cream of Asparagus Soup ala Dawn Recipe

Ingredients

How to make it

  • Boiled that all til veggies were tender then put the hand blender into the pot and pureed the whole lot.
  • Took about two cups of unsweetened soymilk and mixed in what I THOUGHT was about two heaping tbs of flour to thicken, and upon tasting, much to my horror, realized it was the POWDERED SUGAR canister! (haste) Scolded myself loudly for a few seconds because I HATE an overly sweet soup, then thought to put in a splash of lemon juice to counteract the sweetness, which worked nicely, then added my flour to thicken. On a last whim I thought to throw in a good size handful of the leftover (already cooked) rice that was in the fridge from the stuffed peppers I made the night before, so the rice was the only thing not pureed in the soup. I thought it was a nice touch. I loved that soup with a nice thick piece of crusty buttered bread and ate it all week for lunch. As it turned out the touch of sweetness was nice and reminiscient of a good butternut squash type soup!
  • Just in case you're not familiar, if you do use soymilk to achieve the exact flavor, (as soymilk is very unique tasting), add it very last and stir well and don't boil or overheat as soymilk tends to curdle and get ugly from boiling or overcooking! :o)

People Who Like This Dish 1
Reviews & Comments 1

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    " It was excellent "
    chefmeow ate it and said...
    Yummy. I love asparagus in any form or fashion. Great post and a high 5.
    Was this review helpful? Yes Flag

The Cook

munchy Souderton, PA

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