No Cream at All...Cream of Asparagus Soup :)~

Spring time is here and so are the seasonal fruits and veggies..

Eating seasonally benefits the individual, the family, the larger community, and the environment. When produce is trucked across country for out of season distribution (tomatoes in winter, for example), the nutrition value declines. Many vegetables that are shipped long distances are picked early or sprayed to delay ripening.

Each region has different fruits and vegetables that are in season throughout the year. For my family in the Northeastern United States, eating seasonally means not eating fresh tomatoes, peas, zucchini, and peppers in winter. It means focusing on the great selection of foods that are available throughout each season. It is exciting to wait for asparagus, rhubarb, and peas in the spring; cucumbers, berries, and corn in the summer; winter squash and apples in the fall; and root vegetables in the winter.

If you grow your own fruits and vegetables without using chemical sprays, you don’t need to peel them. Leaving the peels on fruits and vegetables, such as carrots, apples, and potatoes, adds important minerals, vitamins, and fiber to our diets.


No Cream at All.... Cream of Asparagus Soup
2 Tbs xvoo
1 Onion, roughly chopped
3 Stalks celery, roughly chopped
5 c. Vegetable stock
2 Potatoes, peeled and diced
1 pound fresh asparagus, peeled, trimmed and coarsely chopped...reserve the tips
1 tablespoon tamari or soy sauce
S & P to taste

Sautee onion, celery till onions are tender then add the S&P, potato and asparagus and cook for 10 more minutes on low heat. Add the stock and tamari. Bring to a boil, then turn down to simmer for about 20 min. Puree soup in a food processor or blender in batches. Return to pot. Add the reserved tips and bring back up to temp. I like this with a nice piece of crusty ciabata bread.