| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
|
|
1 |
servings |
INGREDIENTS
| 1 |
lb |
Fresh asparagus; cut into 2 inch pieces |
| 2 |
|
Green jalapenos; seeded and stemmed, cut up |
| 4 |
|
Green onions; (scallions) cut into 2 inch pieces |
| 1 |
qt |
Good chicken stock; freshly made |
INSTRUCTIONS
Put stock on to boil, and turn to simmer, add all of the asparagus,
and the other veggies, bring back to simmer and let this go for at
least 40-45 minutes, until the asparagus is tender to a fork. Place
all of the veggies in a blender or food proccessor, and spin until
well broken up, add some of the stock, and salt to taste, and spin
some more, then return all this to the pot and reheat. Taste for
seasoning and add more salt, and Calvin's or Jim Campbell's chile
powder for as hot as you wish, and reduce this to the thickness you
wish. This is a very asparagus-ie soup, with the heat coming through,
but not overpowering the asparagus flavour.
Posted to CHILE-HEADS DIGEST by Doug Irvine <dirvin@bc.sympatico.ca>
on Jun 28, 1999, converted by MM_Buster v2.0l.
A Message from our Provider:
“Jesus: Never-ending fulfillment”