Tuesday, January 3, 2012

Asparagus Soup

1 onion chopped
2 garlic cloves, chopped
1 1/2 quarts broth (we used imagine no chicken)
1 1/2 lbs Asparagus, woody ends trimmed off and cut into 1-2 inch pieces
1 small yellow potato chopped
dash of salt
dash of basil, oregeno, thyme
1 tsp yellow mustard (wet)

Saute onions and garlic in a bit of the broth.
Add remaining broth, potato and asparagus and bring to a boil. Reduce heat and simmer about 20 minutes.

Using a blender, puree. Then season to taste.

Fast and YUM. Light, but so much flavor, definitely a keeper

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