* Originally in: fido.HOME_COO

 * Originally in: fido:recipes

I scored a deal at the Farmer's Market on spare-gus. And I remembered this
recipe from my favourite food blog.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Creamy Asparagus Soup
 Categories: Vegetables, Poultry, Herbs, Dairy
      Yield: 3 servings

      2 lb Asparagus; trimmed of woody
           - stem bottoms if present
      1 lg Yellow onion; chopped
      1 ts Minced garlic
           +=OR=+
      1 tb Minced green garlic
      3 tb Butter
      4 c  Chicken broth
      1 c  Water
      2    Sprigs fresh thyme
      1    Bay leaf
    1/4 c  Chopped fresh parsley
    1/4 c  Heavy cream
           +=OR=+
    1/4 c  Full-fat sour cream
      1 tb Dry vermouth
      1 ts Lemon juice
    1/2 ts Black pepper; or more
      1 ts Salt; or more

  Cut asparagus tips and reserve, cut the rest of asparagus
  into 1/4 rounds: Cut tips from the asparagus 1 1/2" from
  top and reserve. Chop the rest of the asparagus stalks in
  1/4" rounds.

  SAUT+ë ONIONS, GARLIC: Melt the butter in a 4 to 5 quart
  pot on medium heat. Add the onions and cook until
  translucent, about 5 minutes.

  Add the garlic (or green garlic) and cook a minute more.

  ADD ASPARAGUS: Add the chopped asparagus (not the spear
  tips) to the onions. Sprinkle with salt and pepper to
  taste. Cook another 5 minutes.

  Add the broth, water, thyme sprigs and bay leaf to the
  pot. Increase the heat to a boil, then reduce to a
  simmer. Simmer, covered, until the asparagus are tender,
  about 10 minutes.

  At the end of cooking, stir in the chopped parsley.

  BLANCH ASPARAGUS TIPS: While the soup is cooking, blanche
  the asparagus tips in a small pot of boiling, salted
  water, until the tips are just tender, about 2-4 minutes,
  depending on the size of the asparagus.

  Drain. Rinse with cool water to stop the cooking. Set
  aside.

  PUR+ëE THE SOUP: Remove bay leaf and thyme sprigs. Use
  either an immersion blender or an upright blender
  (working in batches) to pur+¬e the soup. If you use an
  upright blender, work in small batches, fill no more than
  a third the blender bowl at a time, and hold down the lid
  while blending.

  For a creamy texture, if you want, press the pur+¬ed soup
  through a sieve or food mill.

  Stir in cream, vermouth, lemon juice: Stir in the cream
  (or full-fat sour cream). Stir in the vermouth and lemon
  juice. Season with salt and pepper to taste.

  Garnish with asparagus tips.

  RECIPE FROM: http://www.simplyrecipes.com

  Uncle Dirty Dave's Kitchen

MMMMM

... Lobsters are the biggest member of the cockroach family.

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