Spring Vegetable Bisque Soup

The fresh flavors of spring blend together in this appealing soup.


2 tablespoons olive oil
2 tablespoons butter
3 carrots, peeled and cut into thirds
2 medium zucchini, cut into thirds
2 stalks celery, cut into thirds
1 bunch asparagus, cut into thirds, woody ends removed
3 medium potatoes, peeled, cut into thirds
1 medium onion, cut in half
2 cloves garlic, peeled
10 cups water
3 tablespoons parsley leaves
1 cup milk
1/4 pound cheddar cheese, grated
3 vegetable or chicken bouillon cubes
1 teaspoon dried marjoram


In a large pot heat oil and butter. Add all vegetables and saute for 10 minutes. Add water and bring to a boil. Cover pot, reduce heat and simmer until vegetables are tender, about 20 minutes.

Using a slotted spoon, transfer vegetables to a food processor. Pulse on and off until mixture is smooth. Add to water in pot and stir until combined. Bring back to a boil, reduce heat and mix in remaining ingredients. Simmer without boiling for an additional 10 minutes, stirring often.

Serves: 8

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