Ingredients
1/4 cup butter
2 pounds asparagus, trimmed and coarsely chopped (set aside 8 tips for garnish if small and tender)
1 large russet potato, peeled and coarsely chopped
2 garlic cloves, chopped
1/4 cup fresh parsley, chopped
2 (14 ounce) cans vegetable or chicken broth
2 tablespoons GOLDEN BLOSSOM HONEY
1/2 cup half and half
salt and pepper to taste
Honey Tips
Honey Is Sweeter Than Sugar
Due to the high level of fructose, honey is 25% sweeter than table sugar.
Directions
In a large saucepan melt butter. Add chopped asparagus, potato and garlic. Cook about 8 minutes, stirring occasionally. Stir in parsley, broth and honey. Bring to a boil, reduce heat and simmer uncovered about 25 minutes or until vegetables are tender.
Remove from heat and puree soup in a blender. You will need to do this in batches. Return puree to pot, stir in half and half and salt and pepper. Reheat but do not boil. Top each bowl of soup with 2 tender asparagus tips.
Serves: 4
Remove from heat and puree soup in a blender. You will need to do this in batches. Return puree to pot, stir in half and half and salt and pepper. Reheat but do not boil. Top each bowl of soup with 2 tender asparagus tips.
Serves: 4
