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“Every spring I wait impatiently for the asparagus crop to arrive so I can make cream of asparagus soup. One year I added the leftovers from Easter, and it turned into this hit that has since become a spring tradition.” Susan Wilson — Milwaukee, Wisconsin
This recipe is:
Editor's Note: Look for herbes de Provence in the spice aisle.
Nutritional Facts 1 cup equals 207 calories, 8 g fat (5 g saturated fat), 35 mg cholesterol, 824 mg sodium, 24 g carbohydrate, 2 g fiber, 9 g protein.
Originally published as Day After Easter Soup in
April/May 2010, p35
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