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April 2, 2013

Asparagus soup with mint pistou, from More Than Burnt Toast

Asparagus soup with mint pistou, from More Than Burnt Toast (on Soup Chick).

Val, of More Than Burnt Toast, created this asparagus soup with mint pistou in honor of Earth Hour, and though that celebration occurred in March, it's still not quite asparagus season here in Rhode Island. To me, asparagus signals the real start of Spring, and I want to be ready with lots of soup recipes, so watch for them here over the next few weeks. This one takes advantage of the early sprigs of mint that have started to appear in the garden (where the snow has melted). What a perfect combination of flavors.

Get the recipe for asparagus soup with mint pistou on More Than Burnt Toast.

More on Soup Chick:
Asparagus soup
Asparagus, potato and herb soup
Chilled green curry coconut asparagus soup


Posted by: bellini | April 3, 2013 at 09:13 PM

Thank you for featuring this soup Lydia. If it doesn't usher in Spring I don't know what will.

Posted by: Lydia (Soup Chick) | April 3, 2013 at 10:10 PM

Bellini, I agree. I adore asparagus soup.

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  • I'm Lydia Walshin, a longtime food writer who lives and cooks in a real log house. If I could, I'd eat Chinese noodles, grapes, ice cream and soup every day.
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