Kathy Pollard

You know it’s spring when local asparagus abounds. Celebrate with this satisfying soup!

Ingredients:

• 1 onion or 3 or 4 green onions, chopped
• 1 bunch asparagus spears, tough bottom discarded, cut in 1” sections
• ½ pound, (3 or 4) potatoes
• 4 C water or broth
• 2 vegetable bouillon cubes (or use broth instead of water)
• 1 T lemon Juice
• ½ C Sunflower seeds
• Salt and pepper (OPTIONALl), or lemon pepper and/or soy sauce

Instructions:

Sauté onion in a wok or soup pot coated with a splash of orange-carrot juice, broth or other  liquid, on medium-low heat until soft. 
Add asparagus, potatoes, bouillon and/or water, salt and pepper.  Simmer on medium-low heat until potatoes are soft, about 15 minutes.  With a slotted spoon, take out 10 – 15 pieces of asparagus and set aside.  Add lemon juice and sunflower seeds.  Process soup with a hand blendor, or in blender or food processor.  Add back the asparagus pieces.  Serve.