Buona Pasquetta! A velvety, springtime asparagus soup

Someone forward you this email? No sweat! Sign up here to get your own If you're having trouble viewing this email, click here. Follow Us     Buona Pasquetta! A velvety, springtime asparagus soup Today is Pasquetta (Easter Monday) in Italy, and the holiday weekend continues. To recover from yesterday's abundant lunch or brunch, here's a light, velvety smooth soup made with fresh asparagus. It just happens to also be vegetarian and vegan (depending on the garnishes you choose from the listed suggestions). Get the recipe: Springtime Asparagus Soup (Crema di asparagi) Danette St. Onge Italian Food Expert MORE FROM ABOUT.COM Advertisement About Food | Follow Us:     You are receiving this newsletter because you subscribed to the About Italian Food newsletter. If you wish to unsubscribe, please click here. If you would like to unsubscribe from all newsletters sent from About.com, please send an email to optout@about.com with "Unsubscribe" as the subject line. 1500 Broadway, 6th Floor, New York, NY, 10036 © 2014 About.com - All rights reserved - Privacy Policy