Recipes

SPRING RECIPES: Asparagus Soup

2 ½ pounds Johnson's Homegrown Asparagus, diced
1 onion diced
1 T. butter
1 T. olive oil
1 garlic clove
4 cups vegetable broth
1 peeled potato cooked (can microwave while cooking soup)
½ cup half and half

Sautee butter, oil, onion, garlic and asparagus about 5 minutes. Add 3 Tablespoons of flour and stir well. Stir in broth and bring to a boil. Simmer 10 minutes. Puree ½ of asparagus mixture and 1 cooked potato. Add back to pan, turn off heat, add half & half, salt and pepper to taste. Serve with Marilyn's pumpernickel bread.