Today, being Wednesday, we start our Senior Summer League. Goes through to the beginning of August. This basically means that if we want to bowl twice a week, we have to do so on Wednesday and Thursday as they only open on those two days in the summer. I believe they are open on the weekends but that would probably be too crowded.
To start the day, Matt has to go for his senior driving test. Will have to leave here at about 8:15 to be sure to be there for 9 a.m. Meanwhile I am going to use the lovage I got from the Receptionist at the dentists. I found a Pea Soup recipe which I like the look of. I am going to cut the quantities a bit as it calls for about 2 lbs of peas. I haven't made any asparagus soup yet this year, haven't really been able to get enough asparagus yet. Weather has been warmer and is supposed to warm up more this week so keeping my fingers crossed. This is the asparagus soup I got from Barrie's Asparagus Farm, it is the farmer's mom's recipe. I can't tell you how many years I have been making this. I store a lot of it in the freezer. I do have to use the blender with it when it unfreezes mind you.
Barrie's Asparagus Soup Recipe
My Mom's Famous!!!
1 lb asparagus chopped
1/4 cup chopped onion
2 cups chicken broth
2 Tbs butter or margarine
2 Tbs flour
1/2 tsp salt
1 cup milk
1/2 cup sour cream or yogurt
1 tsp fresh lemon juice
fresh chives for garnish
1. In a covered saucepan, boil the asparagus, onion and 1 cup of chicken broth. When the asparagus is tender and still bright green, blend to a purée (this purée can be frozen and used for future batches of soup.
2. In a large saucepan heat the butter and flour on medium to make a paste. Cook until golden. Stir occasionally as you add the 2nd cup chicken broth, making sure lumps don't form.
3. Stir in the salt, pepper, purée, milk. Bring to a boil.
4. Take soup off heat. Measure the yogurt or sour cream into a bowl and stir in spoonfuls of hot soup, little by little. Now, carefully stir this warmed yogurt or sour cream mixture back into the pan of soup.
5. Add a teaspoon of lemon juice, or to taste.
6. Serve in individual bowls, sprinkled with chopped chives. (makes 3 1/2 to 4 cups of soup)
Author: Mrs. Barrie
Have a great day