Asparagus Soup
- 2 lbs. fresh asparagus
- 4 to 6 new potatoes
- 1 small turnip
- 2 medium carrots
- 1 medium onion
- 1 stalk of celery
- 1 lb. fresh mushrooms
- 2 cloves of garlic
- 1 teaspoon thyme
- 1 bay leaf
- 6 to 8 cups vegetable stalk
- salt and pepper to taste
|
Peel, chop, and boil potatoes, carrots, turnip, onion, and asparagus stems, reserving the tips. Purée the cooked vegtables in blender with broth. Sauté mushrooms in oil and add to purée. Steam asparagus spears until tender, add to purée, heat through and serve Recipes compiled by Wilderness Ranch, Sanctuary for Farm Animals |
