Recipe: Cream of Asparagus Soup

Chop an inch or so off of the woody ends of two pounds of asparagus and discard. Set the tops aside. Boil the middle sections with two chicken bullion cubes and two shallots. Blend and run through strainer if necessary. Add one can of cream of chicken soup, one cup of milk and spices. When boiling on low heat, add asparagus tops. Serve with garlic bread.

For a pure ingredient vegan version of this recipe just eliminate the soup and milk and replace the chicken bullion cubes with veggie stock.

—Alex