One of my dearest friends cooks, bakes, and grills like a professional chef. She loves to chop vegetables, says things like “ramekins” and has her own tablecloth named after her—The Christine—for purchase at The Palate in Stockholm, WI: http://www.thepalate.net/. Preparing food has been her passion since before my husband and I met Christine and her husband, Mark, over 15 years ago. It has been our good fortune to be the lucky recipients of many delicious meals and absolutely wonderful times in their home. Since I am all about following our passion, this is my way of letting her have an outlet for hers. Enjoy!
Feeling run down? Bloated? Need to detox? … And boost your Folic Acid intake if you’re pregnant or nursing, avoid varicose veins and savor a delicious delicacy that’s fast and easy to cook?
The answer is the simple asparagus stalk.
Asparagus Soup
1 lb of asparagus cut into 2″ pieces – woody ends removed and discarded
2 tbsp olive oil
1 shallot finely chopped
3 cloves of garlic
Pinch of red pepper flecks
1 quart chicken stock
Salt and pepper to taste
Sr. Cream * optional
Chopped chives
Sauté asparagus in olive oil on med low heat for 5 minutes. Add shallot and sauté for 2 minutes longer. Add garlic and red pepper flakes and sauté for 1 minute. Add chicken stock and bring to a simmer. Simmer for 20 minutes until asparagus is tender. Add salt and pepper to taste. Let cool. Puree asparagus and stock in blender. Reheat or serve at room temperature. Garnish with sr. cream and chives if desired.
