My online journal.

Friday, April 04, 2008

New pictures! And asparagus!



Cream of Asparagus Soup

In a big stockpot, cook:

3 Tb. butter
3 Tb. olive oil
A little over 1# fresh asparagus (snap off the tough ends, and chop coarsely)
1 large onion, chopped
3-4 stalks celery, chopped
1/2 tsp salt (the coarser the better)

Cook over medium heat, about 10 minutes or until vegetables are tender and onions are very translucent.

Sprinkle 6 Tb. flour into pot, reduce heat to low, and cook, stirring, 5-8 minutes more.

Stirring constantly, add:
2 c. chicken broth
2 c. milk

Cook 8-10 minutes more. Keep stirring. Remove from heat; allow to cool a little.

In batches, puree in a blender. OR use an immersion blender. OR keep it chunky, if that's how you like it.

Reheat, adding in a couple sprinkles of:
nutmeg
cayenne pepper
black pepper

Just before serving, stir in
1/4-1/2 c. sour cream OR half-and-half

Serve with shredded cheddar cheese on top. And maybe some crusty bread for dunking.

1 comment:

Anonymous said...

OH MY GOODNESS!!! CUTE, CUTE PICTURES!!!! And, me and Judy are doing jazz lessons???? Sunday nights!!! Hooray!

JAMERS