Asparagus Soup
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An asparagus tip (pun intended!)...trim off the lighter colored 1 - 2″ ends off the fresh asparagus spears. They’re tough and tasteless...who needs more of that? This works well as a change of pace light dinner idea as part of my diabetic diet.
3 c. asparagus, fresh, cut into 1/2″ pieces
2 - 3 c. water or vegetable broth
2 eggs, whisked thoroughly
1 1/4 c. half and half
dash salt/pepper/paprika/tabasco or hot sauce
1/4 c. parsley, fresh, finely diced using kitchen scissors
Note: Think about substituting smokey paprika for a flavor boost
In a medium size sauce pan, cook asparagus until tender, set aside. Reserve cooking liquid. In a separate bowl, thoroughly mix together eggs, milk, and seasonings. To make a thickened broth, heat reserved liquid in a flat pan, whisk vigorously as you pour the egg/milk mixture into the hot liquid so it doesn’t clump. Add the asparagus and parsley, simmer 10 min.
When I’m not whipping up a light evening repast, I’m sewing tropical bird print adjustable chef aprons for my online shop ( www.etsy.com/shop/topdrawerthreads ). Or, I’m knitting and grinning as I’m creating wool hats from recycled yarn for my other shop ( www.etsy.com/shop/topdraweryarns ). My daughters (and friend) have an online shop, www.etsy.com/shop/yesdesigns , where they hand make and sell bright lime green polka dot knickers, crocheted cotton 1970′s bikini tops, and macrame jewelry. My other daughter has an online shop, www.etsy.com/shop/shroombloombags , where she designs and crochets mushroom inspired rainbow colored pouches from recycled yarn.
www.topdrawerthreads.com
