This was going to be a challenge because my husband doesn't like asparagus, but loves watching golf!
Here's where we begin...
Asparagus Potato Soup
(original url: http://api.allthecooks.com/asparagus-potato-soup.html)
Ingredients
1 pound - Asparagus; trimmed, -and cut into 1-in lengths
1 large - Baking potato; peeled and cut into 1/2-in cubes
1 medium - Yellow onion, peeled and cut into slim wedges
3 1/2 cup - Chicken broth
1/4 teaspoon - Ground mace
1/8 teaspoon - Ground nutmeg
1/2 teaspoon - Salt
1/4 teaspoon - Freshly ground pepper
6 tablespoon - Freshly grated Parmesan
Serves 6.
Directions
1 PLACE ALL THE INGREDIENTS except cheese in a large saucepan.
2 Bring the liquid to a simmer over moderate heat, then adjust the heat so that it bubbles gently.
3 Cover the pot and simmer the broth for 30 to 35 minutes, until the vegetables are very tender.
4 Cool the broth, still covered, for 20 minutes.
5 Puree the broth and the vegetables in batches, in a blender or in a food processor fitted with the metal chopping blade.
6 Return the puree to the saucepan, set it over moderate heat and bring the soup just to serving temperature.
7 Ladle the soup into heated bowls and top each portion with 1 tablespoon of the Parmesan cheese.
Et voila, the finished soup. It really was delicious... and Brent even liked it!
My mom made a 'green' ceasar salad.
... and served 'green' honeydew melon.
Here's the 'taped' Masters.... we had to pause for dinner of course.
Here's Brent enjoying the Masters with his green track pants.
... and here's the cutie who won the Masters- Australian Adam Scott, hey I wonder if my brother and his family know him (they live in Australia, that's what folks say about Canada!!!)
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