Idaho Potato and California Fresh Asparagus Soup

2 tablespoons olive oil
1 large onion, chopped
2 large cloves garlic, minced
2 small chicken breasts, cubed
1 pound California fresh asparagus
4 cups vegetable broth
1 cup potato flakes
1 large sandwich roll
4 ounces jarlsberg cheese, shredded

Heat onion and garlic in oil over medium-high heat until brown.

Add chicken and cook 3 minutes.

Add asparagus and broth and bring to a boil. Cover and simmer 8 minutes.

Stir potato flakes into soup and cook 2 minutes.

Cut bread crosswise into 6 slices and toast. Arrange toast on soup in pot, sprinkle with cheese and replace cover. Simmer 2 minutes or until cheese is melted.

To serve, remove toasts and place on in each soup bowl. Ladle soup into bowls around toast.

Source: California Asparagus Commission