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Leek, Asparagus & Herb Soup


Source: © EatingWell Magazine
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 Reviews:  4   Viewing: 1 - 4  
Rating: 3
by: Joanne, NY Reviewed: 04/28/2014
Kitchen-sink soup!
I am exhausted just reading the ingredient list. I make many soups, often pureed soups of this sort. Don't discourage yourself from making soup like this recipe does!Choose ONE veggie and make it the star. I made a snap pea soup,another time asparagus soup,another time zucchini soup.Just start with a base of onion and/or leeks in oil,then add your veggie of choice,cook til tender,puree using immersion blender,no dairy needed, season with S&P, parm cheese, done. Quick enough for a weeknight meal.
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Rating: 5
by: Kimberly Reviewed: 04/23/2013
Light, wonderful Soup
I made this soup for dinner tonight and it was wonderful. As Angela said, the amount of potatoes does not add up, but I used the 1/2 pound, it was a little over a cup diced, and it was perfect. Thanks for a great new soup to add to my collection.
6 people gave this Cheers. Click here to Cheer this review. Report Violation

Rating: 4
by: Richard, CA Reviewed: 04/23/2013
leek, asparagus, herb soup
Great looking recipe. I don't use potatoes. Substitute 3 zucchini for potatoes. Use more chicken or vegetable stock in place of milk. Cuts the calories and much better flavor!
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Rating: 3
by: Angela Reviewed: 06/02/2011
Error in recipe?
I haven't made this soup, although I intend to. However, the recipe says 1/2 pound of new potatoes, then notes that it would equal 10 cups. Since 10 cups of potatoes is far more than 1/2 pound, I tend to use the 1/2 pound, which I think would be about 1 cup. Others may be confused and if my "conversion" is wrong, I would like to know that. Thanks.
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 Reviews:  4   Viewing: 1 - 4  
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