Love the fact that this soup can be served straight off the stove, or be kept sitting out and eaten cold. This hot or cold soup combines healthy asparagus and potatoes to wonderful effect. We created this recipe to work in our rainbow of foods party menu.

A YELLOW-GREEN dish as part of a rainbow menu? At this party, yes! This soup can be slurped either hot or cold, and makes a cool color statement in between your yellow and green slots. If you are making all the recipes, this is the color category that could be cut, so you will have 6 dishes instead of 7.

Some other yellow green foods to consider: zucchini, celery, granny smith apples, limes, lima beans, kiwis, pears, gooseberries, and wax peppers. See our picks on PINTEREST for more fantastic rainbow party ideas and recipes.

MAKES 10 SMALL CUPS

START THE SOUP

2 TB EV olive oil
1 onion, minced
5 sage leaves, minced
2 cloves garlic, minced
1 tsp salt

In a large pot, heat oil, add onion and sage. Saute 5 min. Add the garlic and cook another min.

ADD THE VEGGIES

2 LB asparagus, woody ends trimmed, chopped
2 CUPS russet potatoes, peeled, chopped

4 CUPS chicken broth

Add the asparagus and potatoes. Cook 3 min. Add the chicken broth. Cook about 20 min, until the potatoes are soft. Allow to cool. Puree in batches.

MAKE IT CREAMY

pureed soup
1/2 pint heavy cream
1 CUP pepitas and pistachios, toasted, for garnish

Stir ingredients together. Pour soup into small cups, garnish with toasted pepitas.

Get the full spectrum of colorful recipes for our rainbow party in 15 Rainbow of Food