* Crossposted from: [MME] Gourmet
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Ariels spicy indian potatoes
 Categories: Cyberealm, Vegetables
      Yield: 2 Servings
 
      2 x  Large Potatoes
           Crushed Black Peppercorns
           Dried Green Mango Powder
           (Amchoor or Umchoor)
           Oil
 
  1) Cut potatoes into shoestrings (ie thin fries).
  
  2) Pan fry in oil. Remove to serving platter.
  
  3) Sprinkle liberally with crushed black peppercorns and green mango
     powder.
 
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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Asparagus soup (indiana)
 Categories: Soups, Vegetables, Midwestern
      Yield: 6 Servings
 
     30    Stalks asparagus (2 pounds)
      4 qt Water
      1 tb Salt
    1/4 c  Minced onion
    1/4 c  Minced parsley
      1 ts Ground coriander
      2 tb Butter
      1 tb Flour
      2 c  Chicken broth, heated
    1/2 c  Heavy cream
      1 tb Lemon juice
    1/2 ts Salt
    1/4 ts White pepper
 
  Trim tough ends and peel asparagus stems with potato peeler.  Tie
  together in 3 bunches; simmer in large pot of salted water until just
  tender. Lift bundles out; place in sink of cold water.  When cook,
  drain on paper towels.  Cut into 1-inch pieces; reserve.
  
  In medium saucepan, saute onion and parsley with coriander and butter
  until soft.  Stir in flour; cook for three minutes.  Remove pan from
  heat; stir in heated broth.  Simmer mixture 5 minutes.  Add reserved
  asparagus stalks. Puree mixture in blender or food processor until
  smooth. (Do in batches.) Return puree to saucepan; stir in cream and
  reserved tips. Heat. Do not boil.  Stir in lemon juice.  Add salt and
  pepper. Serve hot or chilled.
  
 
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... Sincerely yours Gigi
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