Simple to make and tasty!  This soup also freezes well for the winter so you can have the great taste of spring when the snow is on the ground!

One pound asparagus (you never need to trim the ends off Reverence Gardens asparagus - the whole stalk is tender!)

Four cups vegetable broth or mushroom broth (use less to make a thicker soup)

Minced garlic to taste (optional)

Salt to taste

Chop asparagus and simmer in broth until tender.  Puree the mixture in a food processor until smooth.  You can eat as is or add some soy milk or madeira wine.