Cream of Asparagus Soup

6 c. EDGAR FARMS asparagus odds & uneven chopped into 1 cm. pieces

(5 lb. of  asparagus odds and uneven’s should yield 2 batches)

2 c. boiling water and 1 Tbsp. chicken soup base or

2 c. good chicken stock

½ tsp. salt

2 cloves garlic or ½ tsp. garlic powder

1 large onion chopped or 1 tsp. onion powder

If using onion and garlic, saute in oil.  Add chicken stock and bring to a boil. Add rest of ingredients and boil just until asparagus softens. Puree in blender. Puree may be frozen at this point and will keep frozen up to 1 year in a well sealed container.  If making soup from frozen puree, blending in a blender again after thawing will make a smoother textured soup.

To serve, heat puree until boiling, add 1 cup milk to 1 cup puree and heat just until hot, not boiling. Cream or half & half may be used if a creamier soup is desired.  Pour into serving dishes and sprinkle with cheddar cheese and freshly ground pepper. Adding a little lemongrass is delicious as well.