1cup = 1 serving

This recipe is fine for all stages of the program

Ingredients:

• 2 lb. green asparagus
• 1 large bunch of green onions chopped
• 3 Tbsp. olive oil
• 5 to 6 cups low sodium chicken broth

Directions:

1. Cut tips from 12 asparagus and set aside for a garnish.
2. Then cut stalks and all remaining asparagus into 1-inch pieces.
3. Cook green onion and asparagus in 3 Tbsp. oil in a large fry pan over medium heat, stirring, until softened.
4. Pour this into large sauce pan.
5. Add 5 cups low sodium chicken broth and simmer on low medium about 15 to 20 minutes.
6. While soup simmers, cook reserved asparagus tips in boiling water until just tender, 3 to 4 minutes, then drain.
7. Purée soup in a blender until smooth then transfer to a bowl.
8. Season with salt and pepper.
9. Garnish with asparagus tips.

NOTE: Soup keeps covered and chilled, 2 days.