The DALnetizen, Issue #8, Official ezine of DALnet


Contents: OK.. so you might question whether this is technical or not, if it were a simple recipie it would be, and if you wonder why it's here, read the elf words.. <g>
 

cream of asparagus and cheddar cheese soup

(or, something you can make when writers block sets in -- by the way, you can leave the asparagus out if you don't like asparagus...)
 

one pound fresh asparagus...
two cans of chicken broth (or four cups of stock)
1/2 cup chopped celery
1/4 cup chopped onion
1/2 cup cream
2 tablespoons butter
2 tablespoons flour
1-1/2 cups of shredded cheddar cheese  (i add by the handsfull, but this looks about right)
salt and pepper to taste

cut stems into 1/2" pieces (cook the tips in a bit of chicken broth until tender and save), add 1/4 cup chopped onion and 1/2 cup chopped celery, 4 cups chicken stock (use a good canned chicken broth if you must)

cook this for about 20 minutes, then drain and sort of smash the veggies into a mess in the strainer.  keep the liquid, throw away the veggies (but NOT the asparagus tips...  you'll need these later)

combine 2 Tablespoons of butter and 1 Tablespoons of flour in a pan, stirring until very lightly browned... don't burn!  Slowly, while stirring or wisking, pour in the liquid from the veggies and add about a cup of whole cream or half-n-half.

add about 1-1/2 cups of shredded cheddar chese (i prefer the sharp) and cook, stirring constantly, until the cheese melts.

add salt and pepper to taste (and any other herbs you think might do)

cook for a few mins (maybe five?), stiring, then gently add the tips of the asparagus.

garnish with a chopped hard boiled egg, if you wish, excellent with hot garlic bread  :)

now, feast!

(well, cooking is technical, right?)
 

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