"Top of the Day" Asparasgus Soup

Thanks again to my friend Deb Black for this great "green" recipe to share. I love asparagus and treasure those childhood days of following the irrigation ditches with my family looking for those green spears. Way back then, I had eagle eyes and could spot a patch even driving down the road. Mom made a great soup and Deb's recipe is much like it. So forget the cabbage and corn beef this year and try something new, "Top of the Day Asparagus Soup".

Deb said that this is a recipe from her friend back in New York who was a friend to her husband, Gary's Mom when she was growing up there.

About 2 lbs. of fresh, tender asparagus Note: Bend spear and it will break where it is tender/ tuff

Cut off tips and set aside

Cut the remaining spears into 1/2 " pieces

Bring a small pot of water to a boil and add tips only- cook about 5 minutes-set aside

Add the remaining asparagus into the boiling water and cook about 10 minutes

While this is boiling- in a separate pan- melt 1/4 cup of butter, then add 1/4 cup of flour to make a white sauce. Add about 3 cups of the boiling asparagus water. Stir until smooth. Add the 1/2 inch pieces of cooked asparagus to the white sauce and salt and pepper to taste.

Scoop the soup into a bowl and top with your favorite grated cheese, croutons and a few asparagus tips. Serve with you favorite bread, rolls or crackers.

(You can make this into creamed asparagus by not making so much of the white sauce and just top with grated cheese.)

May the wind be always at your back!

-Debbie-

Broccoli Cheese Soup

I LOVE FALL!

I love everything about the Fall season. That nip in the air, the earthy smell of leaves as they swirl and dance with the wind and a good bowl of hot, steaming soup! It just feels so comforting as the earth slows down and readies itself for the resting season of winter.

This is a wonderful, rich soup that is just perfect to warm you up on a cold, blustery day.

1 can chicken broth or 3 bouillon cubes and water to make 2 cups

1 1/2 lbs. fresh broccoli (chopped)

1 large onion (diced)

1/2 cup flour

1/2 tsp. dry mustard

1/4 cup butter

1/4 tsp. white pepper 2 cups milk (whole milk is best)

1 1/2 cups grated cheddar cheese

Cook broccoli and onions in broth until tender. In a separate pan, melt butter, stir in flour and seasonings. Slowly add milk, cooking and stirring until thickened and bubbly. Add this white sauce to broth base. Add cheese, heat until melted. Serve hot.

Note: Don't bring to a boil just until hot enough to eat.

Happy Fall!

Debbie

Mountain Clam Chowder

If I make it on the Mountain, then it's Mountain Clam Chowder.

This is a wonderful chowder for the cooler days of spring. I like to keep several cans of clams at the cabin as a quick emergency meal if I have unexpected company stop by.

2 6 oz. cans minced clams

1 cup finely diced celery

1 cup finely diced onions

2 cups finely diced potatoes

1 1/2 tsp. salt

pinch pepper

1/2 tsp. sugar

White Sauce:

3/4 cup butter

3/4 cup flour
1 quart of whole milk or half and half

Drain clam juice into diced vegetables and then add just enough water to cover. Cook until tender (about 20 minutes)

Heat together butter and flour and cook until well blended. Add 1 quart of milk or half and half. I like half and half best. Stir constantly over medium heat until thick and smooth. Add the vegetables with liquid to the white sauce and then stir in clams and heat everything but do not boil. Salt and pepper to taste.

This recipe makes enough for 4. I often double it.

May your day be filled with sunshine and joy!

- Debbie -

Baked Potato Soup

Saturday, Feb. 21, 2009 Greg and I went on a "Snowshoe Picnic" and this soup is what we packed to eat. It was so much fun! With all of the crazy things that are going on in the world today, it was a healing balm to our souls to sit on a rock with our faces turned to the sun and just listen to natures peace!

4 large baking potatoes

2/3 cup butter or margarine

2/3 cup all purpose flour

6 to 7 cups milk

1/2 tsp. salt

1/2 tsp. pepper (or less)

1 1/2 cup (6 oz) shredded cheddar cheese, divided

12 slices bacon, cooked, crumbled, and divided

1 (8oz.) carton sour cream

Wash potatoes; prick several times with fork. Bake in 400 degree oven for 1 hour or until done. Let cool. Cut potatoes in half lengthwise; scoop out and reserve pulp. Discard shells. (Unless you're me and then you salt and butter the shells and eat them. Yum!)

Melt butter in Dutch oven over low heat; add flour, stirring until smooth. Cook, stirring constantly, 1 minute.

Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in potatoes, salt, pepper, 1 cup cheese, 1/2 cup bacon, and 2 tablespoons green onions; cook until heated (do not boil). *Stir in sour cream; cool just until heated (Do not boil) Serve with remaining cheese, bacon, and green onions. Yield: 21/2 quarts.

* I do not add the sour cream. I like the soup just as well without it and I save a few calories. You can put the sour cream in a dish and let each guest add it if they choose to.

Contributors: Greg and Debbie