"CREAM" OF ASPARAGUS SOUP

Asparagus is a member of the Lily family but unlike the beautiful flower these flavorful stalks make a delicious
soup. Most recipes call for cream, milk, butter or yogurt for the creamed version of this recipe. I will show you how to make this healthy but with delicious rich flavor. Asparagus come in five sizes: small, standard, large, jumbo and colossal. When making soup you can use your favorite size. I prefer small to standard, preferring the delicate flavor which I find a little less woody than the larger sizes.

Ingredients:
1 small or medium Cauliflower
1 bunch Asparagus (approx. 1 lb.
1 Onion
2 cloves Garlic
one drop olive oil (1/2 teaspoon)
6 cups Water
Handful Spinach- 1 cup loosely packed
A few cuttings of Cilantro
Dill, Salt and Pepper

Chop onion, garlic and cauliflower. Break the asparagus spears at the tender points (by bending the spear it will break naturally at its most tender point) It is amazing to discover that almost all spears in a bunch will generally break at about the same spot. Sauté onion and garlic in a drop of olive oil for about 5 minutes.. Add asparagus and cauliflower to soup pot and cover with water. Add dill, salt and pepper. Cook until cauliflower is soft (about 20-25 min) Turn off heat and add a handful of spinach (about 1 cup) and cilantro.

Cool and move to blender. Puree and serve.

Next time I make this soup I think I will add one Yukon Potato to bring even more creaminess to this recipe. Be creative and add or take away from any of our recipes to make them perfect for your taste.

Enjoy this tasty soup minus the cream.

To your good health,

Jan

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