Creamy Asparagus Soup

"Even some of the pickiest of toddlers will eat their veggies when they are in soup. This soup is a creamy purée, 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.

Recipe Ingredients:

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

Cooking Directions:

1. Over medium heat, add oil, celery, and onions to a large soup pot. Sauté until soft. Add asparagus, potato, herbs de Provence, and soup stock. Bring to a boil over high heat. Reduce heat, cover and simmer 15 minutes. Purée soup until smooth with a hand blender, food processor or blender. Stir in milk (dairy, soy or coconut). Salt and ground black pepper to taste. Serve warm.

Makes 4 to 6 servings.

Recipe provided courtesy of Cheryl Tallman and Joan Ahlers, founders of Fresh Baby (www.FreshBaby.com).