• 2 pounds asparagus spears, remove tough ends
• 6 green onions, trim off the roots
• 1/3 cup extra-virgin olive oil
• 4 cups chicken broth
• 2 cups baby spinach leaves
• ¼ teaspoon ground black pepper
• ¼ cup heavy cream
• 2 teaspoons finely chopped fresh tarragon
• Kosher salt

Add the chicken broth, spinach, and pepper to the saucepan. Bring the mixture to a boil over high heat, then simmer for 4 to 5 minutes. Using a slotted spoon, transfer the vegetables to a food processor and puree them. Return the pureed vegetables to the saucepan and mix well. Whisk in the cream and tarragon. Simmer the soup for 3 to 5 minutes, but do not let it boil. Season with salt to taste. Serve warm.

• 1 tablespoon butter
• ¼ cup green onions, chopped
• 2 medium cucumbers
• 1 tablespoon flour
• 2 cups chicken broth
• ½ tablespoon vinegar
• 1 tablespoon dill weed
• ¼ cup sour cream

Melt butter and saute onions till soft.

Dice cucumbers and add to pot; add flour and stir well. Add chicken broth, vinegar, and dill weed. Stir well;

Cook for 30 minutes, then puree while adding sour cream.

Serve well-chilled or hot.

• 1 head garlic
• 1 tbls Extra virgin olive oil
• 1 tbls Balsamic vinegar
• 1 three inch Sprig fresh rosemary --
• 3 cups Vegetable broth
• ½ cup Dry white wine
• Salt and pepper

Slice the top from the head of garlic and remove most of the papery outer skin from the head, but do not peel or separate into cloves. Place garlic in a small ovenproof dish.

Pour the olive oil over the top and add the vinegar and the rosemary.

Cover with aluminum foil and bake until tender (approx. 1 hour).

Remove from the oven and let cool.

Squeeze the softened garlic from the skins into a saucepan, and add the broth and wine.

Heat to a simmer over medium-low heat and cook for 15 minutes.

Serve with garlic bread.

• 1 large onion skinned and trim the ends off
• 1 celery stalk, plus ½ cup fresh parsley leaves
• 1 large carrot with skin, scrubbed
• 2 sprigs Italian flat parsley
• 1 teaspoon salt
• 3 cups of water
• ½ lb. fresh mushrooms, sliced
• 1 medium onion sliced thin
• 1 teaspoon fresh dill weed, chopped
• 1 teaspoon fresh parsley, chopped
• ¼ cup cold water
• 2 tablespoons flour
• ½ cup sour cream
• salt and pepper to taste

Bring to a boil, reduce to simmer and cook 30 minutes.

Strain and discard vegetables.

Cook mushrooms, sliced onion, dill weed, and parsley in remaining cup of water for 10 minutes.

Add to vegetable broth and simmer 10 minutes.

Combine flour and ¼ cup cold water. Add to soup.

Bring to a boil. Stir and cook for 3 minutes.

Remove from the heat and beat in the sour cream.

Serve in individual bread bowls with salt and pepper to taste.

If desired, garnish with parsley and sliced mushrooms.