Without a computer, I had to rely on my cookbooks for most of my recipes. It was a time of personal growth and exploration. This recipe is from Anne Byrn's follow up book The Dinner Doctor. The book is full of Sandra Lee style shortcut meals that are actually edible. This recipe is quick, easy, and pretty decent. Serve in small bowls as a side dish with sandwiches or premeal appetizer.
Creamy Lemon Asparagus Soup
10.75oz can cream of aparagus soup Place asparagus soup, cream, broth, lemon juice, and 1/2 lemon zest in a 2 quart pot over medium high heat stiring to combine. Bring to a boil and reduce to simmer for 3-4 minutes. Ladle into bowls and garnish with remaining lemon zest.
1/2 cup heavy cream
1/2 cup low sodium chicken broth
2 teaspoons lemon zest (from 1 lemon)
2 tablespoons lemon juice (from 1 lemon)
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