Prep time
10 MIN
Total time
25 MIN
Serves
6

Ingredients

Directions

  1. In a large nonstick skillet with a lid,sauté leeks and red peppers over medium heat for 3-4 minutes or until soft. Add soup and milk,stir to combine. Bring to a simmer.
  2. Add sole filets and asparagus and simmer covered for 8-10 minutes or until sole is cooked through.
  3. Transfer cooked sole to a serving platter or plates,then add lemon juice and black pepper to remaining sauce. Stir to combine and spoon sauce over fish.

Recipe Made With

CAMPBELL’S® Condensed Cream of Asparagus Soup

CAMPBELL’S® Condensed Cream of Asparagus Soup

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  • Rating by Linda

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    Linda C. | January 10, 2015

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  • Rating by Marie-Eve

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    Marie-Eve G. | May 18, 2014

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  • Review by Pam T.

    Very easy and tasty. Hubby liked it and requested it again within a 2 week period. Amazing!

    Pam T. | May 18, 2013

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