If you were only interested in using the asparagus for cream soups, you could can the asparagus plain. That would save you freezer space. On the same site a search will lead you to "Vegetable Soup." You could make an asparagus/chicken broth soup and can that. Then once the jar is opened it's a simple matter to purée and add cream, thicken or whatever. Carol Here is a link that might be useful: Canning Asparagus

It will tend to curdle. Here's a source which addresses the same issue. Carol Here is a link that might be useful: Can I Freeze Soups with Dairy?

I love Lima beans! I buy them dried and frozen, although I've never had leftovers to freeze. Since they sell frozen beans that are great, I would think the soup would freeze also. I freeze all types of cooked beans, including hummus and my Texas bean dip. Today and yesterday I made burritos with my bean dip, turkey breast, and Mexican Manchego cheese on whole wheat tortillas. It's possible that the Mexican Manchego cheese disagrees with me, but I made them mostly for DB's lunch. I've been trying to find Chihuahua cheese here, but Mexican Manchego is the closest I can find - and it appears to be very similar to Jack - although less upsetting to my stomach than Jack. It's nothing like the Spanish Manchego I get that is hard and made from sheep's milk. Lars

It's the same recipe chase posted! How about spinach Madeline? My copy of this recipe uses bullet points at every line...and that translates into wierd symbols...just ignore them!! Largely influenced by the classic Louisiana recipe, this Spinach Madeleine is easy to prepare and ideal for both cheese and spinach lovers. While our reader says her recipe has "converted many non-spinach eaters into spinach lovers," she asked us to help make it "just as tasty using not only all natural ingredients but also organic and the freshest ingredients possible." In this version, we call for organic milk, organic fresh spinach, unbleached organic white flour and natural pepper jack cheese. A true natural delight! � 1 lb baby spinach* � sea salt � 4 TB organic butter � 2 TB unbleached organic white flour � 2 TB minced yellow onion � 1/2 cup cream or whole milk � sea salt and black pepper, to taste � 1/4 tsp celery seed, optional � 1/2 tsp garlic granules � cayenne pepper, to taste � 1 tsp vegetarian Worcestershire sauce � 6 oz pepper jack cheese, cut into small pieces � 1/2 cup whole wheat bread crumbs � 1 TB organic extra virgin olive oil Cook fresh spinach over medium-high heat in a large dry non-stick skillet with a pinch of sea salt until completely wilted, about 4 minutes. Remove spinach with a slotted spoon, leaving the liquid in the pan. Set spinach aside. Pour liquid from the pan into a small bowl and set that aside. Wipe skillet dry. Melt butter in the skillet over medium heat. Add flour stirring until blended but not brown, just a minute. Add onion and cook until soft but not brown, about 3 minutes. Add spinach liquid and cream very slowly, stirring constantly, to avoid lumps. Cook until smooth and thick, about 30 seconds. Add salt, pepper, celery seed, garlic granules, cayenne pepper, Worcestershire sauce and cheese. Stir until melted, about 2 to 3 minutes. Add spinach back to skillet and stir to completely blend. Spoon the spinach into a serving dish. Combine bread crumbs with olive oil and sprinkle over the spinach. You may either serve this immediately or for a hot bubbly dish, bake at 400 degrees for 15 minutes or until bread crumbs are crispy and golden and spinach is hot and bubbly. This dish may be frozen for later use.