Ingredients

Instructions

  1. Put the water, chicken boullion cubes and potatoes in a large sauscepan, cover and simmer for 15 minutes.
  2. Add asparagus and garlic and cook for 5 minutes.
  3. Puree the soup in a blender until smooth.
  4. Return soup to pan, add the basil, salt and pepper.
  5. Cook until hot.
  6. Enjoy with sourdough rolls!