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3 Garden-Fresh Spring Recipes

Asparagus Soup with Chives
Serves 6

2 medium russet potatoes, peeled
1 1/2 pounds asparagus
5 cups simmering stock (vegetable or chicken)
1 medium shallot, minced
3 tablespoons unsalted butter
1/4 cup chopped chives
Salt and freshly ground pepper
Chopped chives

1. Cut potatoes into 1-inch chunks and bring them to a boil in 3 cups lightly salted water. Reduce heat and simmer uncovered until fork-tender. Drain and set aside.
2. Bring stock to a simmer. Meanwhile, wash asparagus and break off the tough stems. Break or cut the tender stalks into 3 or 4 pieces and add to the simmering stock. Reduce heat, cover, and cook until just tender. If the stalks are pencil thin, this should take 3 to 5 minutes; if thicker, allow 5 to 7 minutes.
3. Reserve about a third of the cooked asparagus and puree the rest with the stock and potatoes in batches in a food processor or blender.
4. Soften the shallot in the butter over low heat. Return pureÚd soup to the pan with the asparagus and add the shallot, butter, chives, and salt and pepper to taste. Bring the soup just to a simmer over low heat and ladle into warm bowls. Garnish each bowl with a few chopped chives.

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Jessica Kellner

Jessica Kellner is the editor of Natural Home & Garden magazine, a national sustainable home and lifestyle magazine. She is dedicated to helping readers create more sustainable, delightful homes that are in tune with the natural world. She is also the author of Housing Reclaimed: Sustainable Homes for Next to Nothing, published by New Society Publishers in autumn of 2011. Email her at


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1:41AM PDT on Mar 21, 2015

Thanks for sharing

4:54AM PST on Jan 20, 2015

Let green into our life

8:44AM PDT on Apr 10, 2014


8:44AM PDT on Apr 10, 2014


2:43AM PDT on Apr 10, 2014

Thank you :)

1:38AM PST on Jan 29, 2013


5:02AM PDT on Jun 3, 2012

great recipes

8:41AM PDT on Apr 30, 2012

Thank you

3:33PM PDT on Apr 25, 2012


12:00AM PDT on Apr 17, 2012


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