Sole with Lemon Asparagus Sauce

Products you'll need:

CAMPBELL’S® Condensed Cream of Asparagus Soup

CAMPBELL’S® Condensed Cream of Asparagus Soup

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  • 1 leek, cleaned and thinly sliced (pale green and white parts only)
  • 1 medium red bell pepper, chopped
  • 1 can CAMPBELL’S® Condensed Cream of Asparagus Soup
  • 1 cup (250 mL) milk
  • 6 sole filets (~125 g each, fresh or frozen)
  • 6 oz (170 g) asparagus, sliced into 1 ½ inch pieces, bottoms removed
  • 1/4 cup (60 mL) lemon juice
  • 1/4 tsp (1 mL) black pepper


  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.

Ratings & Reviews

  • Linda C.

    January 10, 2015

    Rating by Linda

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  • Marie-Eve G.

    May 18, 2014

    Rating by Marie-Eve

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  • Pam T.

    May 18, 2013

    Review by Pam T.

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

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Amount Per Serving
Calories 170
Fat 5 g
Sodium 710 mg
Carbohydrate 12 g
Dietary Fibre 2 g
Protein 19 g
Calcium 10 %DV
  • Source of calcium
  • Excellent source of protein

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