Originally posted by skeeterThanks. Will give your family heirloom recipe a try... with comments to you.
Right then, here we go and apols to GB for the delay- its just been caraaaazy here the last 24 with hubs on the ice and some serious crappe emerging down there.
[b]Cream of Asparagus Soup - you'll need: 580 ml of water ( about a pint ), 1 tsp salt, 10-12 fresh asparagus spears, 2 spuds peeled and chopped ( floury ones suitable for mashing ), 2 onions ...[text shortened]... e with hot buttered soldiers.
Thats it, six generous serves and will freeze well.
skeets[/b]
................................................................................
2 edits
Originally posted by skeeterSecond culinary deed done. Followed directions as given... though used roasted red potatoes; decided to add a modest portion of batonnet-cut carrots for color/texture along with a teaspoon of sage infused olive oil with butter while braising the veggies; and a sprinkling of shredded six Italian cheese blend and some coarse ground lemon pepper shortly before serving (since the items were handy). Result was outstanding. Rank both of your soups 8-9+ on anybody's ten scale!
Right then, here we go and apols to GB for the delay- its just been caraaaazy here the last 24 with hubs on the ice and some serious crappe emerging down there.
[b]Cream of Asparagus Soup - you'll need: 580 ml of water ( about a pint ), 1 tsp salt, 10-12 fresh asparagus spears, 2 spuds peeled and chopped ( floury ones suitable for mashing ), 2 onions ...[text shortened]... e with hot buttered soldiers.
Thats it, six generous serves and will freeze well.
skeets[/b]
Thanks again, Skeeter.
.........................................................................
Originally posted by Grampy BobbyNo worries - pleasure. Sounds like you're no dunce in the galley either and I'll definately do it with the cheese blend next time.
Second culinary deed done. Followed directions as given... though used roasted red potatoes; decided to add a modest portion of batonnet-cut carrots for color/texture along with a teaspoon of sage infused olive oil with butter while braising the veggies; and a sprinkling of shredded six Italian cheese blend and some coarse ground lemon pepper shortly be ...[text shortened]... gain, Skeeter.
.........................................................................
Take care
M-
1 edit
Originally posted by skeeterPostscript: Skeeter, may freeze well as you suggested... but have discovered it constitutes
No worries - pleasure. Sounds like you're no dunce in the galley either and I'll definately do it with the cheese blend next time.
Take care
M-
a remarkable base for the addition of leftovers, specifically broccoli and turkey medallions.
...........................................................