If you make the May 30 Foodie Friday recipe for Smoke Gouda/ Asparagus soup, I thought of another use for some of the leftovers.

It turns out the soup makes a tasty sauce.  I grilled a slice of marble rye bread in some butter in a fry pan, then fried a nice, fresh egg. I topped the toast with the egg, then quickly warmed some of the soup and used in place of a hollandaise sauce over the egg.

The soup would also work well as a pasta sauce.

Try to come up with different uses for all your favorite recipes.