With asparagus on sale at the Harris Teeter for only 99-cents a pound, I felt like I could indulge back on December 7th in a pot of cream of asparagus soup. I'd never made it before and based my version on a sampling of different recipes, plus some useful know-how gained from making other similar soups.
My version based on:
- "Creamy Roasted Asparagus Soup," by Ali of GimmeSomeOven.com. [Published 16 March 2010]
- "Asparagus Soup with Lemon and Parmesan," by Jenn Segal of OnceUponaChef.com.
- "Pan-Roasted Asparagus Soup," by Mark Bittman of New York Times Cooking.
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