DOUG SPALDING LANDSCAPE PHOTOGRAPHY
Use the lower parts of broccoli and/or asparagus for this hearty soup.
Cut into 1-inch
pieces and cook until tender, about 2 cups, with just water enough to cover.
Puree when cooked.
cooking, sauté a half-cup of chopped onions until just browned, and then add to
the onions 2 chicken breasts, cut into chunks the size you find comfortable in
soup. Sauté the chicken with the onions until just cooked through.
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