Teething toddler? Frozen, cooked asparagus spears make a soothing teether. Even some of the pickiest of toddlers will eat their veggies when they are in soup. This soup is a creamy puree, so it if you child's "spoon" skills are not refined enough for soup, pour it in a cup and they can sip away. Always check the temperature of soup before serving it to small children.
Cheryl Tallman and Joan Ahlers

Ingredients: :
1 pound of asparagus, cleaned and chopped
2 tablespoons olive oil
1/2 cup chopped celery
1/2 cup chopped onion
1 medium potato, peeled and cubed
1/2 tsp Herbs de Provence (optional)
1 cup milk (dairy or soy) OR 1 cup coconut milk
3 cups of chicken or vegetable stock
Salt and pepper to taste

1. Over medium heat, add oil, celery and onions to a large soup pot. Saute until soft.

2. Add asparagus, potato, herbs de Provence and soup stock. Bring to a boil over high heat. Reduce heat, cover and simmer 15 minutes.

2. Puree soup until smooth with a hand blender, food processor or blender. Stir in milk (dairy, soy or coconut). Salt and pepper to taste. Serve warm.

Leftovers can be frozen for up to two months. PregnancyAndBaby.com


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