I’ve been making this lovely simple soup often lately to take advantage of the spring asparagus prices. Here is what Anthony William has to say about this blessing of a vegetable: //www.medicalmedium.com/blog/asparagus.

Serves 6 to 8

1 onion, chopped medium fine
3 garlic cloves, minced
1 celery stalk, chopped medium fine
1 potato, peeled and cubed
2 bunches asparagus (about 2 pounds), trimmed and halved
vegetable broth (or water)
1/2 teaspoon poultry seasoning
1/2 cup cashews or almonds (optional)
salt and pepper
snipped chives

  1. Put onion and garlic in a soup pot with 1 cup vegetable broth or water, bring to a boil and cook, stirring frequently, for about 10 minutes until onion becomes translucent and soft.
  2. Add celery and potato and another cup of broth and cook another 10 minutes.
  3. Add asparagus and poultry seasoning and enough broth to almost cover the vegetables.  Simmer for 5 minutes until asparagus is tender.
  4. Blend in a high speed blender in two batches for about 1 minute until completely smooth, adding cashews or almonds to the blender for added creaminess if desired.
  5. Season with salt and pepper, and garnish each bowl with snipped chives.

Enjoy!

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