This week at the Pottawatomie County Farmers Market

Asparagus, green onions, broccoli, English peas, potatoes, herbs, leaks, fresh pecans, hot house tomatoes, strawberries, cakes, fudge, baked goods, soy candles, arts and crafts, jams and jellies, pickles beets, pickles, salsa, hanging baskets, landscaping plants, vegetable plants, quilts and more.
The farmers market is open Wednesday and Saturday mornings at U.S. 177 and Hardesty Road.
This week’s recipe is asparagus soup. You will need:
1 pound fresh asparagus
Olive oil cooking spray
1/2 teaspoon kosher salt
1/2 teaspoon pepper
4 tablespoons butter
1 sweet onion, diced
2 medium red potatoes, peeled and diced
4 cups chicken broth
Salt and pepper to taste
Preheat oven to 400 degrees. Snap off and discard tough ends of asparagus. Coat asparagus lightly with cooking spray and arrange in an aluminum foil-lined jelly roll pan. Sprinkle with 1/2 teaspoon kosher salt and 1/2 teaspoon pepper.
Bake at 400 degrees for 16 minutes or until tender and slightly browned, turning after eight minutes. Remove from oven and let cool.
Melt 2 tablespoons butter in a large Dutch oven over medium-high heat. Add onion and cook, stirring frequently for three minutes or until tender. Add remaining butter and stir until melted. Add potatoes and cook, stirring occasionally for three minutes. Stir in chicken broth. Bring to a boil. Reduce heat to medium, and simmer for six minutes or until potatoes are tender.
Chop asparagus into 1/4-inch pieces. Add chopped asparagus to soup and cook, stirring occasionally, for four minutes. Remove from heat and let cool 10 minutes.
Process asparagus mixture in batches in a blender or food processor for eight to 10 seconds or until smooth, stopping to scrape down the sides. Return mixture to Dutch oven and cook over medium heat, stirring occasionally for five minutes or until thoroughly heated. Season with salt and pepper to taste, and serve immediately.