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"This rich soup is wonderful when fresh asparagus is in season," reports Melissa Petrek-Myer of Austin, Texas. "It's an elegant dish to serve company."
This recipe is:
Quick
Nutritional Facts 1 serving (1 cup) equals 567 calories, 53 g fat (33 g saturated fat), 171 mg cholesterol, 1,171 mg sodium, 10 g carbohydrate, 1 g fiber, 10 g protein.
Originally published as Asparagus Brie Soup in Quick Cooking May/June 2000, p57
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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Reviewed on Jan. 02, 2012 by Emproper
I love this recipe and hadn't made it in years because transferring back and forth to the food processor created so much mess. I got an immersion blender for Christmas, and this soup is the first thing I thought of to use it for. Love it!
Reviewed on Nov. 03, 2010 by vgdame
This is really pretty good soup. I love both brie and asparagus. It's a bit tricky to saute the asparagus until tender in the butter, but I think I'll get the hang of it. Thanks for a great soup!
Reviewed on Jan. 17, 2010 by zook
It's been forever since I made this (it's from May/June 2000), but I still remember how rich and creamy and delicious it was. I lost it amidst all my Quick Cooking magazines, and just ran across it again today. I had marked it "YUM! Make this again!"Now I'm going to!
It's been forever since I made this (it's from May/June 2000), but I still remember how rich and creamy and delicious it was. I lost it amidst all my Quick Cooking magazines, and just ran across it again today. I had marked it "YUM! Make this again!"
Now I'm going to!
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© Reiman Media Group, LLC., 2012