4 tbsp. butter
2 c. thinly sliced carrots
1 (49 oz.) can chicken broth
2 c. thinly sliced asparagus (can use frozen)
1/2 c. green onions & tops
2 c. frozen green peas
1/4 c. minced parsley

Melt butter in 5 quart kettle. Add carrots and cook, uncovered until crisp tender. Add broth and bring to a boil. Add onion, asparagus and peas. Reduce heat and simmer until asparagus is tender, about 5 minutes. Add parsley, salt and pepper. Makes 9 cups.