New pictures! And asparagus!

Our recent family photo session with Pat Watson!

http://www.flickr.com/gp/69104349@N00/i21803

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.