Less than 30 minutes from start to finish, lunch or dinner
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Asparagus soup….spring is coming!

Asparagus soup is a light soup. I came up with this because we have tons of A-Grass each year and coming up with new ways to cook it is challenging. Yes, you can always look on the net for stuff, but I like to invent my own things. Hope you like it. Serves two.

A-grass soup:

A-grass bits and pieces (since we have a garden I save these over time and freeze when I have enough I use them) OR  one store-bought bunch washed and cut into pieces

1 can chicken broth plus 1 cup water

1 carrot washed, and/or peeled chopped fine

1 green onion green and white parts chopped fine

1/2 tsp Galangal (spice I found through Penzey’s) It is a Thailand spice

salt/ pepper

Add everything in a sauce pan. Cook until  veggies are soft then smash with potato masher, cook some more. It you want you can use a handheld mixer and blend the soup. Heat again and eat. John likes to add 1/2 and 1/2 to his, I do not. Less calories and the flavor is great without it.

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