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Spring Asparagus Soup
with Fresh Parmesan and Lemon Zest
- Begin by heating 2 quarts of water in a sauce pot until it reaches a boil.
- Submerge the cryovac-sealed Asparagus soup in the simmering water for 8 minutes.
- Carefully remove the soup bag, cut it open, and ladle the soup into serving bowls.
- Top each bowl with fresh shredded paramesan and lemon zest.
Chips
with two salas, guacamole & queso
- Start by bringing 2 quarts of water to a boil in a sauce pot.
- Immerse the cryovac-sealed bag of cheese in the water for 10 minutes.
- While the cheese heats, pour the salas and guacamole into serving dishes.
- Carefully remove the warm cheese, cut open the bag, and pour into serving bowls.
- Serve immediately with crispy torilla chips.
