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"I associate asparagus with spring-time...and its beautiful green color with new life," shares Lynn Vogel of Pittsburgh, Pennsylvania. "That's why this delightful soup is the perfect started to our family's Easter dinner each year."
This recipe is:
Quick
Diabetic Friendly
Nutritional Analysis: One serving (1 cup) equals 178 calories, 8 g fat (4 g saturated fat), 17 mg cholesterol, 748 mg sodium, 22 g carbohydrate, 4 g fiber, 6 g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch, 1 vegetable.
Originally published as Cream Of Asparagus Soup in Taste of Home April/May 2001, p17
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Reviewed on Mar. 19, 2012 by Ginkeez
I used yukon potatoes and added 1/2 tsp. salt and fresh thyme. Salt was not needed. This was delicious! I was not sure it was going to have the flavor I was looking for, but it was better than I expected. I will be using this recipe from now on.
Reviewed on Mar. 24, 2010 by NJ_mommy_1
This soup was very tasty and I will be making it again. Thanks Lynn for sharing this recipe!
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