1 tablespoon olive oil
1 tablespoon butter
1 medium onion, chopped
2 cloves garlic
¾ pound fresh asparagus stalks, cut into 2-inch pieces
1 ½ cups sweet peas, fresh or frozen
5 cups water
Fresh chives for garnish
Heat olive oil and butter and add onion and garlic. Stir and heat until fragrant. Add asparagus stalks (and fresh sweet peas, if using) and cook until bright green. Add water and continue to cook until asparagus is tender. If using frozen peas, add at this time and cook just until heated through. Remove from heat and allow to cool for a bit. Transfer to blender and puree until smooth. Garnish with fresh snipped chives.
Suzy Cohen, has been a licensed pharmacist for over 30 years and believes the best approach to chronic illness is a combination of natural medicine and conventional. She founded her own dietary supplement company specializing in custom-formulas, some of which have patents. With a special focus on functional medicine, thyroid health and drug nutrient depletion, Suzy is the author of several related books including Thyroid Healthy, Drug Muggers, Diabetes Without Drugs, and a nationally syndicated column.