Our first ever wine luncheon went very well - a very intimate affair for all involved. I took pics of all the dishes Kevin made, but there is something going on with our camera's memory stick (do you think after 3.5 years and billions of pictures later it is just plain exhausted?) so it may be difficult to provide the visuals. I'll try later.
Meanwhile, here's an advance preview of the recipe Redman's will be passing out with their asparagus this Saturday at the Farmer's Market:
Meanwhile, here's an advance preview of the recipe Redman's will be passing out with their asparagus this Saturday at the Farmer's Market:
Cream of Asparagus Soup:
You can use just the stems from the asparagus, that you snap when you prep it, or you can cut up pieces from the whole asparagus. Stew some celery, carrots and onions (mirepoix, as they say in the professional kitchens) in a little olive oil until it is soft. Add your asparagus and stew that as well until soft. Sprinkle a little flour over all to thicken, then add some chicken stock. Puree the whole thing in the blender until smooth; strain; check the seasoning and adjust if nec'y; add a little cream for body, and voila! Asparagus Soup!
You'll notice there are no messurements here...eyeball what you think will work and it probably will. This is why we rarely repeat a soup in our kitchen - there are not really any "recipes" for soup, just guidelines and experience. Still, these are good guidelines and it will make a good soup!
You'll notice there are no messurements here...eyeball what you think will work and it probably will. This is why we rarely repeat a soup in our kitchen - there are not really any "recipes" for soup, just guidelines and experience. Still, these are good guidelines and it will make a good soup!
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