Barrie's Asparagus Farm, Terrorists, Tough Steak Again,

Friday I was nearly out of asparagus and we were nearly out of booze. How dreadful. So in the afternoon we headed to the asparagus farm and I stocked up. They had a taster on the counter of their new mustard/asparagus with some corn chips. I tried some and was sold, it was hot or spicy whichever you say when it burns off your tongue plus very tasty. In the morning I had bought some more steak for Saturday (I actually went in for lamb chops but they only get those to order apparently, I ordered for next week) so thought it would be great on the steak. I also bought some pickled asparagus. Unable to make those for myself. So, I am set for a week LOL. Supper on Friday night was crab cakes, asparagus and for me some rhubarb. I tried putting this mustard on my asparagus spears, it was good on that too. By the way, the mustard/horseradish also contains asparagus. As does practically anything you buy from Barrie's Asparagus. I also happened to see Tim  Barrie and commented about his meeting with Colonel Chris Hadfield the ex space station commander who is apparently now retired. He was saying what a very nice person Chris is and very down to earth. That comment made me grin.

You will have heard of the latest terrorist attack on London Bridge and in a local cafe. It was odd that I first heard about it in a tweet from the author Mercedes Lackey. Especially as I don't tweet although Twitter keeps sending me them all the time. For some reason I had not heard of the terrible massacre that took place in Manila recently.  If it's not terrorists it is people deciding to commit mayhem by shooting up schools or nightclubs.

Saturday night we ate our steaks and I used the Asparagus/Horseradish/Mustard. However, despite buying the steaks in Victoria St. Market, we both found them tough. I think I will give up serving steak as a meal and only serve beef in sliced, marinated form or as Steak Diane or something. I am now wondering what the lamb chops are going to be like.

Sunday I was sent a batch of recent shots of Matt's great granddaughter who, according to her grandfather, seems to like chocolate cake.

I was looking for a different asparagus soup - I like the one I have been making for years, but that's just it, I have been making the same soup for years. The following recipe  doesn't call for cream or thickening and seems very simple.

No Cream Asparagus Soup

2 lbs asparagus, tips cut and stalks chopped in 1-inch pieces
1 cup chicken broth or stock (I use Knorr bouillon cubes)
1 small white onion, diced
1 Tbs butter
Croutons for garnish, if desired

1. In a large saucepan, cover and heat the asparagus in chicken stock until it begins to boil.

2. Reduce to simmer and cook covered for 10-15 minutes depending on thickness, until tender.

3. Transfer asparagus and stock to blender.

4. Add onion and butter to pan that the asparagus was in, and cook until tender.

5. Transfer onion to blender.

6. Blend contents on high until completely puréed.

7. If needed, blend in two batches, returning puréed soup to original pan while alternating.

8. Serve warm.

Garnish with croutons, if desired.

Servings: 6

Source: The Log Home Kitchen

Have a great day