Kath n Mike R

Great soup I stayed with the recipe except for the following: I added 1/3 of a poblano, 1/2 of a Serano, and right before you add the asparagus I added 1/3 of a cup of Chardonnay to the sauté. Next 4 bite sized white potatoes with the asparagus. When I added the cream, I added a little bit of fresh nutmeg. Topped with sautéed asparagus spears, a little bit of crumbled, bacon, and sour cream. Served with rosemary bread and salad.