Thursday, May 26, 2011

Iron Chef




Wow...what a night! Huge congrats to Nick and Nat for a tremendous event. We had a great time and I really enjoyed tasting all the fine dishes and meeting so many "foodies". I am really sorry to the girl I spilled the asparagus ceasar on LOL. It was especially neat to taste asparagus ice cream and loved the asparagus pastry. The chefs came up with so many interesting ideas of how to use the asparagus flour. Huge kudos to Nick and Nat!

Saturday, May 21, 2011




Our new local crackers are in. Just baked, made with sunflower oil and local wheat, local milling, local baking!

Thursday, May 19, 2011

My Mom's Asparagus Soup Recipe

Barrie's Asparagus Soup Recipe
My Mom's Famous!!!

1 lb asparagus chopped
1/4 cup chopped onion
2 cups chicken broth
2 tbsp butter or margerine
2 tbsp flour
1/2 tsp salt
dash pepper
1 cup milk
1/2 cupsour cream or yogurt
1 tsp fresh lemon juice
fresh chives for garnish

In a covered saucepan, boil the asparagus, onion, and 1 cup of the chicken broth. When asparagus is still tender and bright green blend to a puree (this puree can be frozen and used for future batches).
In a large saucepan heat the butter and flour on medium to make a paste. Cook until golden. Stir occasionally as you add the 2nd cup chicken broth, making sure lumps don't form.
Stir in the salt, pepper, puree, milk. Bring to a boil.
Take soup off heat. Measure the yogurt or sour cream into a bowl and stir in spoonfuls of hot soup, little by little. Now, carefully stir this warmed yogurt or sour cream mixture back into the pan of soup.
Add a teaspoon of lemon juice, or to taste.
Serve in individual bowls, sprinkled with chopped chives.
(makes 3 1/2 to 4 cups of soup)

Thanks for this great recipe Mom!!!

Thursday, May 5, 2011

Our Facebook site for asparagus updates

http://www.facebook.com/pages/Barries-Asparagus/188187407892947