There is nothing like dinner on the porch with the whole family enjoying fresh wholesome foods sharing their thoughts on their day.  Tonights dinner was soup and salad.  If your like my family you are likely saying to yourself, “Soup?  It’s summer…soup is for winter and cool weather.”  My son and my husband both had this look on their faces as if I had 10 eyes when I told them soup.  I have to tell you that at the first bite they both were delighted and enjoyed what they thought was going to be a mistake of a meal.  So, here it is:

Asparagus Soup (Sherry version)

1/2  Large yellow onion, chopped

4-6  Yellow, Red and Orange Sweet Peppers, chopped

2 Center stalks of Celery, chopped

2-3 Bouquets of fresh asparagus

When vegetables are tender, add fresh parsley, thyme and sage from the garden.  I also added 1 TBS garlic, 1/2 TBS sea salt and pepper to taste.  Stir all together and add:

1 Quart of fresh homemade beef broth (cook down soup bones with water and 1 TBS apple cider vinegar)

Add also either 8 oz. milk or coconut milk.  Simmer until all vegetables are cooked down and liquid is hot.  Then I use an immersion blender and make sure all of the vegetables are broken down so the soup is not chunky.  I then let it simmer for another 10 minutes.

For the salad, we picked fresh green out of the garden tower, added fresh grape tomatoes, cucumbers, parsley, and cut up turkey breast.  I added an Organic Creamy Ceaser dressing.

Just a note:

Asparagus is a great source of Vitamins A, C, E & K, chromium, glutathione, and is a natural diuretic.