1/2 c unsalted butter
2 lg onions
4 cloves garlic
1 1/2qts chicken broth (or veggie if you dont eat meat)
8 lg basil leaves
2 carrots cut into 1 in pieces
1 tab tarrogon (dry)
1 cup or one bunch parsley
salt, pepper, cayenne (red ) pepper
sour cream an ddiced tomatoes for garnish-toppings
Saute onions and garlic in the butter in a large stock pot. Add stock. Cut asparagus into 1" pieces, setting aside the tips. Add the pieces (minus tips) plus the parsley carrots, basil, tarrago, and seasonings (a pinch of each of those).
Simmer for 50 minutes.
Let cool. Run through a blender until smooth.
Return to pot, add the tips, simmer til they are tender about 15 minutes.
Top each bowl with a dollop of sour cream (or plain yogurt) and the diced tomatoes.
This is a great entree with some toasted bread, or an appetizer.
Do it yourself gourmet eats!
5-6 pieces of fresh garlic, with the green sprout.
2 tbs olive oil
2 tbs lemon juice
1 fresh egg (or egg beaters if you don't have eggs that you trust-they are pasturized)
salt and pepper to taste
optional-anchovies or anchovy paste
Crush the garlic, the blender works well too. Put the other ingredients in a bow, and use a whisk or a good egg beater to mix into a smooth emulsion (it should look creamy). Add the garlic and season to taste.
Toss with your choice of greens, we like a mix of Romaine(crunchy) and Bibb (soft) lettuces.
Many different lettuces and greens can be found at the Eagle River Farmers market. Look for different colors and textures at your own farmer's market!