Broccoli and Asparagus Soup

I saved the stalks from the broccoli I used for last night's casserole so I could make some soup for dinner tonight. On the way home I picked up some asparagus and had enough stuff at home to put something together quickly. There's really not a lot to the soup, so it's easy enough to make after work.

Broccoli and Asparagus Soup

- 4 cups broccoli florets and stems, chopped

- 4 cups of chopped asparagus spears

- 1 onion, chopped

- 4-5 cups of liquid (I used part veggie stock, part

water)

- 1 1/2 - 2 cups of milk

In medium saucepan, over medium heat, melt 2 tbsp butter and a tbsp of olive oil, saute onion for 5 minutes, until softened. Lower heat if needed. Add broccoli and asparagus, season with a bit of sea salt and pepper. Cook for 5-10 minutes until vegetables are tender. Add veggie stock and water. Simmer, uncovered for 20 - 25 minutes.

Transfer soup to a large bowl. Blend soup in batches, returning to saucepan. Over medium-low heat, stir in milk, simmer for 5 minutes. Season to taste.

Of course, this soup begs to be enjoyed with a grilled cheese sandwich. Pick up some fresh bread for the sandwiches, it makes a huge difference!