Fresh Asparagus Soup - Serves about 6

1 lb fresh asparagus
4 bacon strips
1 large shallot, chopped
2 leeks, whites only, thinly sliced (looks like a giant green onion)
1 clove minced garlic
1 T flour
3 ½ C chicken broth
1 russet potato, peeled and cubed
1 C heavy cream
Salt and pepper to taste

Snap bottom ends off asparagus and discard. Chop stems into one inch segments, reserving tips for later. In a large pot, slowly sauté the bacon until crisp (I cook at a temperature just cooler than medium heat to prevent burning). Remove the bacon to a paper towel and leave 2 T of bacon grease in the pot (eyeball it!). Add the shallots and leeks and sauté for ten minutes (around medium temperature). Add the garlic and sauté another 5 minutes.
Sprinkle in the flour and stir to blend. Slowly add the broth, stirring continuously. Add the asparagus stems and potato and S & P. Bring to a boil. Reduce heat, cover and simmer for 30 minutes, stirring occasionally.
Puree the soup in a blender until smooth. Return soup to the pot and add the cream. Heat soup thoroughly without boiling.
In a fry pan melt 1 T butter. Sauté the reserved asparagus tips (and extra asparagus stems if desired) for 3-4 minutes. Garnish soup bowls with crumbled bacon and hot asparagus tips.

Lentil Soup

½ pound Italian Sausage
2 stalks celery, sliced
1 medium onion, diced
1 clove garlic, minced
2 T butter
1 (28 oz) can diced or crushed tomatoes
¾ cup dry lentils (French hold their shape best)
¾ cup pearl barley
½ t dried oregano
½ t dried rosemary
½ t dried thyme
¼ t pepper
1 t salt
6 cups chicken broth
1 C swiss cheese, grated
1 C shredded carrots

Brown sausage and drain fat. Sauté onion and celery in butter, adding garlic last 2 minutes so as to not burn it. Wash lentils and barley in colander. Combine all ingredients except carrots and cheese and bring to a boil. Reduce heat and simmer covered for 40 minutes until lentils are almost tender. Add carrots and simmer a few more minutes. Serve in bowls with grated swiss cheese on top. Leftover soup may need to have water added when reheated. Freezes well so make a double batch!

Broccoli Potato Cheese Soup – serves 6 medium portions

Not your typical broccoli soup! The best recipe I have come across!

4 T butter
1-2 well-washed leek (looks like a giant green onion), white part only, sliced
1 minced garlic clove
1 diced carrot
1 minced shallot (little funny shaped onion)
3 diced medium red potatoes, peeled if desired
4 C chicken stock or vegetable stock
1 whole bay leaf
½ t dried celery seed
2 sprigs fresh thyme or 1 t dried
¼ C slivered fresh basil or 2 t dried (You’ve GOT to use fresh!)
2 bunches well-washed broccoli, heads and stalks chopped (**and separated if doing my variation)
1 C all dairy heavy cream
Salt and pepper, to taste
1 C + shredded Monterey Jack cheese

In a large pot melt butter over medium heat. When hot, add leeks, shallots, and carrots and cook for 10 minutes. Add garlic and potatoes and cook 3 minutes.
Add stock, bay leaf, S & P, celery seed, thyme and basil. (If using fresh basil, layer leaves together, roll up tight, and cut into slivers with kitchen sheers). Bring to a boil and cook about 15 minutes on medium heat until potatoes are tender, without a lid. **Add chopped broccoli and cook another 10 minutes.
In a blender puree soup in batches and pour back into pot. Stir in the cream. Cook over low heat until heated through without boiling. Stir in cheese just before serving.

**My favorite variation:
I prefer to do the broccoli in a different way as follows: Chop the broccoli stalks into small pieces and cook with the potatoes. Chop the broccoli heads into 1 inch or smaller pieces and reserve. Cook and puree the soup as normal and when ready to serve, steam the broccoli heads until tender (about 5 minutes). Scoop a spoonful of broccoli into each bowl and serve! This is our favorite way of doing it – it has a great unique flavor this way and smoother texture. It’s great for dipping bread in too, though watch those carbs!