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Soups don't have to be scalding to be delicious.(Knight Ridder Newspapers)

Knight Ridder/Tribune News Service

| June 01, 2004 | Askins, Allison | COPYRIGHT 2004 McClatchy-Tribune Information Services. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan.  All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)Copyright

Byline: Allison Askins

COLUMBIA, S.C. _ The idea of chilled soups leave you feeling cold?

You're not alone.

But that's the beauty of serving chilled soups, and one of the reasons chef Randy Lanier of the Magnolia House in Lexington, S.C., loves serving them.

"When they put it in their mouth with the anticipation of not liking it, they're surprised that it's actually good," Lanier said. "Then, it's like, `Man, this is good.' They're surprised every time."

That surprise is what Lanier loves to watch. His favorite chilled soup to serve is an asparagus soup made with a blend of his favorite vegetable, chicken stock, light cream ...

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