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Photo: Mary Nelen© |
There is nothing in it but a Valley potato, yogurt from Valley cows, chicken broth from a local chicken and asparagus from a field in Hadley
HADLEY GRASS SOUP
RECIPE: Hadley Grass Soup (4 servings)
1 bunch Hadley asparagus
1/2 C + 1/4 C local, whole milk yogurt
2 C homemade chicken broth, unsalted
1/2 C + 1/4 C local, whole milk yogurt
2 C homemade chicken broth, unsalted
Trim ends of
asparagus and cut into 1" pieces. Place in boiling water and cook for 5
to 7 minutes. Remove from heat. Set aside 4 asparagus tips for garnish.
When cool, blend asparagus and broth in food processor. Reheat before
serving. When soup is warm, turn off heat and stir in 1/2 C yogurt.
Serve in bowls and garnish each with a dollop of yogurt topped with an
asparagus tip.
One serving - 96
calories, 1.6 g fat, 11.3 g carbohydrates, 9.6 g protein, 3.5 g fiber, 0
mg sodium