Asparagus Soup
- Melt 1 Tbsp butter in a stock pot
- Sautee 1/2 cup diced onions until soft
- Add 1 can vegetable broth (2 cups) and 1/2 cup water
- Bring it to a simmer
- Remove bottom of the asparagus (1 lb)
- Break asparagus into 1 inch pieces
- Add asparagus to simmering broth
- Cook for 2-5 minutes until asparagus is bright green and tender
- Add 2 Tbsp cream cheese
- Blend with immersion blender or in a food processor
Salad
- 1/2 cucumber, peeled and diced
- 1/2 cup grape tomatoes, halved
- 2 Tbsp parmesan cheese
- 2-3 cups spinach leaves, chiffonade
- Kraft creamy Italian dressing or other dressing (stir into the salad)
