But there's still time for you to tell me how I should have done it.

Is there a particular herb or seasoning that will complement my soup?
My spice supply is pretty good, I think, with fairly common herbs
available to me.

My method will be a roux made with chicken broth in which I'm
rehydrating some minced onion bits. Will add some dairy. I'm thinking
that I'll puree some of the asparagus to include in the base.

The chicken is leftover from my roasted birdy of a few nights ago.
Whaddaya think? Shredded? Small pieces? Big chunks?


--
Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
Updated 4-11-2010