• 19Mar

    Asparagus Soup

    Barbara (Al’s aunt) gave us some of her aspaeragus which grows in abundance in the garden. – It was about enough to serve steamed as a starter for one and a half people so I decided to soup it!

    I boiled it up then poured it and and the boiling water into the blender, adding a veggy stock cube and a paint of milk (goat’s milk becuause that’s what I had in the fridge at the time). I then cheated and use dried chopped garlic -– about a tea spoon full and crushed fennel seeeds, again about 1 teaspoon full too flavour it with. It was, however, a thin, insubstantial soup, so out came the corn flour, and the soup rapidly thickened.

    It was lovely and filling, and as always, I had accidentally made enough for four people -– oh well, Jean loves it too, which is good, as she’s getting it again tomorrow!

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