Storm, Eating Out,

Monday night we had the oddest storm. It was lashing rain and flashing lightning but there wasn't one rumble of thunder. A totally silent storm. In the morning everything appeared dry but the greenery was so fresh looking. 

Tuesday night we decided to go out to supper. I just did not feel like cooking. I wanted to go to the Boa Nova Radizio and was very disappointed to find it was closed down. What a pity. It was a Portuguese/Brazilian restaurant where they served the meat on skewers (used to be swords once upon a time). We had been there several times. Sue H. if you read this, you will remember you and I went there once. I thoroughly enjoyed it. Even took Matt there for his birthday one time with a couple of other friends. So I was very disappointed. In the end we decided to go to Golf's Steak House which is a favourite restaurant of some friends of ours. They do a very good steak there so... made a booking on line, didn't know we could do that. We had tomato beef vegetable soup with garlic bread, salad bar, and then kebabs with fillet and vegetables - the meat had been marinated and was very tasty. We

both finished up with dessert  I had carrot cake, surprise, surprise, Matt had a chocolate swirl cheese cake. I drank a glass of Valpolicella, Matt usually refrains as he is driving. When we left there were all kinds of girls in pretty dresses running around the parking lot, figured it out as a prom, it was. All of the dresses were short and bouffant like a ballerina's. One somewhat buxom girl would have done much better wearing a different design. In something svelte she would have looked good. Most of the young men seemed to be wearing the same shirts in shades of lilac although one went as far as deep mauve. So, we have finally spent Matt's birthday money from his kids.

This sounds like a soup I will be trying. Love pea soups but never thought of combining with asparagus. I think I would leave out the potato.

Asparagus, Pea and Herb Soup

By: GreedyRosie

• Serves: 4

Description

A quick and easy soup recipe to celebrate the native asparagus season. I wanted to make a recipe that didn't include cream - there are a lot of those about!

Ingredients

Half a pound of Asparagus, chopped into inch pieces
1 onion, chopped
1 stick of Celery, chopped
1 small potato, peeled and diced small
1 handful of frozen peas
1.8 litres of vegetable stock
1 large bunch of parsley, chopped
1 small bunch of mint, chopped
1 splash of olive oil

Preparation

Heat the olive oil in a large pan over a medium heat. Sweat off the onion and the celery until soft, and then add the potatoes and the stock. Bring the stock to the boil and then simmer for 20 minutes or so. Add the peas and the asparagus and cook until the asparagus is tender. Add the herbs and turn the heat off. When cool enough, blend until smooth and then bring back to simmering point. Serve. 

Have a great day