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Simply Delicious Asparagus Soup

From Asparagus to Zucchini (3rd ed.) by Madison Area Community Supported Agriculture.

Recipe provided by Matthew and Susan Smith, Blue Valley Gardens

  • 8 tablespoons (1 stick) butter
  • 3 1/2 - 4 cups of chopped onions
  • 8 cups of chicken stock
  • 2 pounds of asparagus
  • 1/2 cup cream
  • salt and pepper to taste
  • fresh lemon thyme or dill to taste

Heat butter in soup pot, add onions, and cook until tender.  Add stock; bring to boil.  Cut tips off asparagus; reserve.  Chop stems and add to pot.  Simmer gently until asaparagus is very tender, 15-20 minutes.  Puree in a food processor and return puree to pot.  Add tips; cook gently 5-10 minutes.  Stir in cream, salt and pepper.  Add lemone thyme or dill; if you use dried herbs, addthem to the onions as they cook.  Makes 8 - 10 servings.

Picking InfoJuly 8th, 2021

  Picking Blueberries Pick Your Own   Blueberries $3.99/lb Monday - Saturday 8am-12noon Closed Sunday           Phil Johnson passed away on April 7, 2020. Read Obitu

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A Special Message from Phil and Ruth Ann JohnsonMay 30th, 2019

Dear Loyal Customers, After 43 years of fruit production Phil and Ruth Ann Johnson have decided to retire. Phil has actually been farming for over 65 years.  He began growing black rasp

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