cups Chicken Broth (either the can or chicken soup mix)
1
tsp Salt, Pepper
Directions
1.
Trim Scallion roots, and cut in 1 inch pieces (only use whites). Cut asparagus in 2 inch pieces. Place scallions, asparagus and onion evenly in pan and drizzle with olive oil. Toast in oven for 15 minutes, until tender.
2.
In blender, place half the veggies and 3 cups broth and process until smooth. Pour in pot, and repeat with the remaining half.
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By
Caroline
