3.20.2009

Good Eats (not to be eaten together)

Creamy Asparagus Soup


1 bunch fresh asparagus, ends trimmed
2 T butter
1 medium diced onion
3 cups chicken broth
1 medium size potato peeled and diced
1/4 t salt
1/4 t dried dill
1/8 t pepper
1 T water
1/2 cup heavy cream

Chop asparagus stalks into 1/2 inch pieces. In 4 quart saucepan, melt butter over medium and add onion; cook for 3 minutes. Add asparagus stalk pieces; cook for 2 minutes. Add chicken broth, potato, salt, dill and pepper. Bring to boil.

Reduce heat to medium high and cook uncovered 10 - 12 minutes. Remove soup from heat and puree in blender or foot processor until smooth. Stir in cream and serve warm.



Mango Sorbet

We couldn't wait an hour, so mine was more like a smoothie...but still so yuuuuummy!

2 mangoes - peeled, seeded, and cubed
1 cup sugar
1 cup cream
1 (generous) cup ice
fresh and dried mint

Place cubed mangoes, sugar, cream, and ice into a blender; puree until smooth.
Pour mixture into a large resealable plastic freezer bag. Seal and freeze for 1 hour. Move the contents around in the bag every 15 minutes while freezing. Serve in glass or bowl and garnish with mint.

1 comment:

Jennah said...

Jessica...your pictures are BEAUTIFUL!! I love your camera and I think I might have to invest in one soon!