Chop new potatoes, leeks, asparagus; throw them into a pot with broth and fresh herbs (chives, parsley, dill, and chervil if you can find it).Cook until tender, and puree with milk. Serve with buttered, toasted bread. Dinner!
recipe from EatingWell magazine.
1 comment:
thank you for sharing, i'm so looking forward to making this.
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