white soup

White Asparagus Soup

recipe adapted from TheSpruce

serves 6-8

INGREDIENTS:

2 tbsp butter

1/2 onion, chopped

2 lbs white asparagus, peeled and cut into 2 inch pieces, heads reserved

1 quart homemade chicken stock

1/4 cup cream

1/4 cup milk

salt and pepper

white wine

chopped parsley

METHOD:

1. In a large pot over medium heat, add butter and onion. Cook for 5 minutes until soft.

2. Lower heat and add white asparagus (minus the heads) and cook for 5 minutes.

3. Add stock and simmer gently for 15 minutes. Once the asparagus are tender, turn off heat and purée the soup with an immersion blender. Add additional stock to thin the soup to desired consistency.

4. Return to a simmer and add reserved asparagus heads. Simmer gently for 5 minutes. Turn off heat and add cream and milk. Do not boil or else the cream will curdle. Adjust seasoning and add a splash of white wine (optional). Serve hot and garnish with parsley.

picnic side dish

New Potato Salad

serves 6-8

INGREDIENTS:

2 pounds new potatoes, scrubbed and cut 1/2 inch pieces

1/4 cup mayonnaise

1/4 cup sour cream

1/4 cup buttermilk

1/2 cup chopped fresh dill

2 green onions, thinly sliced

1 tbsp white vinegar

coarse salt and pepper

METHOD:

1. Boil potatoes until tender. Drain and set aside. Let cool completely.

2. In a large mixing bowl, add remaining ingredients and mix well. Toss in cooled potatoes and adjust seasoning as necessary. Chill until ready to serve.