Gloria P wrote in
:

kilikini wrote:
Melba's Jammin' wrote:
How about this one? Any herb enhancements? White wine?

CREAM OF ASPARAGUS SOUP

1 lb. fresh asparagus
1 sm. onion, chopped
Salt and pepper to taste
2 1/2 c. chicken stock
3 tbsp. butter
1/4 c. flour
1 1/4 c. milk
2/3 c. cream (half and half)

Cook onion, asparagus, chicken stock, salt and pepper over
medium-low heat for 20 minutes, covered, or until very tender. Cool
slightly and puree in blender.
Make a cream sauce with butter, flour and milk. Add asparagus puree
and simmer gently for five minutes. Cool. When ready to serve, add
cream and reheat.

I usually add a touch of nutmeg to my cream soups, but that's me.
White wine or sherry might work if you're looking in that direction.

kili


I was thinking tarragon, if you like the flavor. My tarragon came
back this year in the herb pot, quite healthy.

gloria p


I was thinking chevril ??sp

--

The house of the burning beet-Alan

A man in line at the bank kept falling over...when he got to a teller he
asked for his balance.