I love pureed vegetable soups. My kids tend to eat them more readily than chunkier counterparts and they can be made with just about any vegetable in any season. We had asparagus soup last night, blueberry muffins and local cheese. The biggest fan was E, she had not yet tried asparagus but gobbled up the biggest bowl of all the children. Here is recipe I used from gourmet magazine: cream of asparagus soup (creme d’asperges) Gourmet | March 2001 Active