Recipe Ingredients:

• 1/4 cup margarine
• 2 bunches asparagus, washed, rinsed, and chopped
• 2 large potatoes, peeled and chopped
• 2 cloves garlic, chopped
• 64 oz. chicken broth or 2 boxes Imagine Organic No-Chicken Broth
• 1 Tbsp. honey
• 1/2 cup fresh flat-leaf parsley
• 1 cup or more nondairy creamer *
• Kosher salt and freshly ground pepper to taste

Serves 6 - 8

In a medium stock pot, melt margarine. Add asparagus, potatoes, and garlic and sauté over medium heat for 1 minutes.

Stir in broth, honey, and half of the parsley. Simmer uncovered for about 20 minutes, until vegetables are soft. Remove from heat.

In batches, puree soup in a food processor with remaining parsley and the nondairy creamer.

Return soup to pot and season generously with salt and pepper. Optional: Garnish each serving with asparagus spears.

*Rice milk can be used instead of nondairy creamer during the rest of the year.