Buy the bookSpring Minestrone
july 7, 2013

You're isn't spring. But I had to buy a last bunch of asparagus and use it up before the end of July, just because. From Heidi Swanson's Super Natural Cooking, this is a light, wholesome soup that I like to make with chicken stock. I serve it with bread and cheese to round out the meal.

--- After dinner follow-up:

My kids will usually eat this, one because she likes it and the other if I offer rewards. Like ice cream.

This time I peeled, quartered and thinly sliced some small white turnips, then blanched them (boiled for two minutes) and tossed them in with frozen peas and asparagus. Tasty!


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