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Asparagus and Salmon Soup

GreenGiant Recipe by

Asparagus and Salmon Soup

This pleasing full-bodied soup is great served warm or cold. Add warm rolls and a beverage for a delightful lunch.

  • Prep Time 0 min
  • Total Time 0 min
  • Servings 0
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1 (10.5-oz.) can Green Giant® Cut Spears Asparagus, undrained
1 tablespoon margarine or butter
cup chopped onion
1 cup cubed, peeled potato
1 teaspoon chicken-flavor instant bouillon or 1 chicken-flavor bouillon cube
1 teaspoon chopped fresh dill weed or 1/2 teaspoon dill weed
teaspoon white pepper
1 tablespoon lemon juice
2 cups half-and-half
1 (7.5-oz.) can pink or red salmon, drained, chunked


  • 1 Drain asparagus, reserving liquid. Set asparagus aside. Add water to asparagus liquid to make 1 cup. Melt margarine in medium saucepan. Add onion; cook until tender, stirring occasionally. Stir in asparagus liquid, potato and bouillon. Bring to a boil. Reduce heat; cover and simmer 10 to 15 minutes or until potato is tender. In blender container or food processor bowl with metal blade, puree asparagus spears and potato mixture. Pour puree into 2-quart bowl; stir in dill weed, white pepper, lemon juice and half-and-half. Gently stir in salmon.* Cover; refrigerate 2 to 3 hours or until thoroughly chilled. Stir before serving. Garnish with lemon twists or as desired.
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