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 ASPARAGUS SOUP
The unusual flavor of this springtime soup becomes dramatic when served with hot French bread. To add the gourmet touch, have a bowl of warmed, garlic-flavored extra virgin olive oil handy to dip the bread in. Oh, my! This vegetarian recipe appears on page 70 in Vegetarian Meals for People On-the-Go.
PREPARATION TIME: 10 minutes
COOKING TIME: 10 minutes
SERVES: 4
8 scallions, chopped (including healthy green tops)
2 Tablespoons Ghee (see pg. 40) or butter
3 red potatoes (with skins), chopped
3 veggie bouillon cubes, dissolved in
4 cups hot water
2 pounds fresh asparagus
4 ribs celery, chopped
1/4 teaspoon ground nutmeg
1/2 teaspoon salt (or to taste)
1/4 teaspoon freshly ground black pepper
 Snap off cut end of asparagus stalks and discard.
Sauté scallions in ghee or butter until soft. Put all ingredients in a large pot and cook over medium head until tender, about 10-15 minutes.
Purée at least 3/4 of the soup in blender, then add to the original mixture, stirring well. Yum!
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