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jmariek

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Reviewed Roasted Asparagus Soup with Sun-dried Tomatoes and Parmesan Croutons

Nov 7, 2011 in Food Network Community Toolbox on FoodNetwork.com

This soup was very good. I used about 2 lbs of thin asparagus, and it made just shy of 4 cups when chopped into one-inch pieces. I wasn't sure how large of a potato should be used, but I think baking potatoes are usually pretty large. I used one medium and one small potato, and it worked well. After the soup was pureed, I added some red pepper fl...

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