Letter from Ally K.

hi Andrew, Anna and chef Paul,

 today I made a vinegrette and I used strawberrys, rasberry's, baisel, beet's, lemons and a orange.
I want you guys to come back and teach us how to make some soup.My mom said that in the summer she would take
me to the Only on King.Can you leave a soup risape in a comment.

-Ally K

Dear Ally
Your vinaigrette recipe sounds amazing! I hope everyone was proud of you for making it!
I have included a recipe for asparagus soup at the bottom of this letter.  Also - if you still have your recipe book that we sent home, there is a great Squash Soup recipe in there! 
When you make it to The Only On King this summer - Chef Paul makes some of the best soup I have ever tasted - make sure you try which ever soup he has on the menu!
Thanks so much for writing us! Stay in touch and just let us know if you have any questions about the recipe.
Happy Eating!
-Growing Chefs! Ontario


6 cups chicken/vegetable stock

2 bunches of fresh local asparagus

1 large onion, diced

1 carrot, peeled and chopped

2 stalks celery chopped

Salt and pepper to taste 

  • Cut Asparagus into small pieces
  • Sautee onions, carrots and celery in a large pot until soft
  • Add asparagus and stock and gently season with salt and pepper
  • Bring to a boil, then turn heat to low
  • Simmer for ½ hour on low
  • Blend until smooth using emulsion blender
  • Pass soup through a med mesh strainer
  • Taste and season with salt and pepper
  • Serve hot and drizzle with extra virgin olive oil to finish


 Urban Harvest Landscape
zdybThe Wilson Family FoundationThe Joanne and Tom Cowan Fund
The William and Katharine Kostuk Family FundLove Alchemy Cornerstone