"You know, when you get your first asparagus, or your first acorn squash, or your first really good tomato of the season, those are the moments that define the cook's year. I get more excited by that than anything else." ~ Mario Batali ASPARAGUS LEEK SOUP (a simple taste of spring) ~ Slightly adapted from The Silver Palate Cookbook 2 pounds sliced asparagus (reserve tips) 1 large bunch of leeks 1 large sweet onion 2 quarts organic chicken broth 1 stick sweet butter (love Kerrygold Butter) coarse salt freshly ground black pepper sour cream chives Melt butter in large stockpot. Simmer clean chopped leeks until soft, about 20 minutes, stirring often. Add chicken stock, and sliced aspargus . Bring to boil. Reduce heat and simmer 30 minutes or until asparagus is very soft. Puree stock in blender, a batch at a time. Return to pot and add tips, simmering until tender but still firm, about 5 minutes. Seaso...
( musings of a 'HO-HUM HOUSEWIFE' )