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

Honey Tips

How Honey Is Created

Honey is created when bees mix plant nectar, a sweet substance secreted by flowers, with their own bee enzymes.


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