Michigan Asparagus Soup

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 lb asparagus
• 5 celery ribs
• 1/2 cup fresh parsley
• 1/4 cup fresh chives
• 1/2 small red onion
• 1/8 teaspoon salt (to taste)
• 1/8 teaspoon pepper (to taste)
• 1 cup summer savory (to taste)
• 1/8 teaspoon rosemary (to taste)
• 3 tablespoons half-and-half
• 1 cup vegetable broth (reserved from cooking veggies)
• 1/2 cup chicken stock (optional)

Recipe

• 1 if you can find summer savory- and it's fresh- that is the key to making the best asparagus soup. if not, add the rosemary in-- to taste-- instead.
• 2 chop up veggies and herbs, boil them in a large pot with enough water to cover them, just a little past tender but not mushy.
• 3 let the veggies cool, drain them and reserve the broth.
• 4 blend the veggies and herb mix with one cup broth to high heaven! sometimes there are little strings from the celery, but i don't mind that. to avoid this, chop up the celery more before cooking.
• 5 return mixture to the pot and add the rest of the ingredients, heating slowly.
• 6 be careful with the salt and pepper if you are using the optional chicken stock and add this in after the stock.