Ingredients
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
2 tablespoons GOLDEN BLOSSOM HONEY
1 cup milk
1/4 pound cheddar cheese, grated
3 vegetable or chicken bouillon cubes
1 teaspoon dried marjoram
Honey Tips
Honey Flavors and Colors
Honey has different flavors and colors, depending on the location and kinds of flowers the bees visit. Climatic conditions of the area also influence its flavor and color.
Directions
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
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
