Cream of Asparagus Soup w/ Cheese toast and Garden Salad

I am so stoked for asparagus season! This is my favorite spring/summer vegetable. We are so lucky to live in an area that grows an abundance of asparagus. It is very healthy for you, and tastes 10 times better then imported asparagus! So go out and buy some today! Quality Greens, Swan Lake, Askews are some of the places that sell local asparagus, all for around $2.99lb, but....go direct to the farm and it is usually $2.25lb.

I made this soup the other day when it was rainy and cold. Simple flavors make this a tasty soup hot or cold.

Soup:

1lb asparagus
1 head of bok choy
1 small onion
1 Tbs minced garlic
8 cups of chicken stock
2 cups of milk
4 Tbs of flour
2 Tbs butter
2 Tbs olive oil
Salt and Pepper to taste.

Start by chopping your asparagus, bok choy and onion into small pieces. Saute in olive oil with garlic. Cook for 10 mins or until asparagus is soft. Remove and set aside in bowl until later. In same pot, add butter until melted, add flour, salt and pepper, stir around and cook for 1 min. Add milk and whisk over med heat until soft boil. Once boiling, add chicken broth and cooked veggie mixture, return to boil, once thickened and boiling, remove from heat and use submersible blender or do in batches in blender. Blend until smooth.

Serve with Bread and Salad. I made quick cheese toasts with epicure herb and garlic sprinkled over top cheddar and feta on Shelbys home made 9 grain whole wheat bread.

Enjoy!

Cory