Potato asparagus soup with spring onions

1 Servings

Ingredients

Quantity Ingredient
2 cups Thinly sliced spring onions or leeks; (whites and tender parts of greens)
1½ pounds Wax potatoes; peeled and sliced thin, (I use any kind I have)
¼ cup Dry white wine
1½ quart Vegetable stock or defatted chicken broth; ( I use water mixed with vegetarian chicken broth powder)
3 Sprigs fresh thyme
Salt & pepper to taste
1 pounds Asparagus; cut into 2\" pieces
Chopped chives as a garnish

Directions

Put all except cives into a pot and simmer until potatoes are tender.

Garnish with chives before serveing. It's that easy! This could probably be made a crock pot too. Since I don't like to waste any form of food I save the ends cut off the asparagus and peel them with a vegetable peeler. My motto: Waste not want not! Chris Posted to fatfree digest by Kris60625<Kris60625@...> on Apr 12, 1998

Related recipes