Wes Long from Loudon, Tenn., was looking for a recipe for Asparagus Soup. Rose Norris of Santa Rosa, Calif., responded with a recipe she found years ago in her local newspaper that she thought he would enjoy.
She says that when asparagus is in season, she and her husband enjoy this delicious soup. Now that asparagus is in the stores year-round, this soup can be made any time of year, but the spring crop is usually the best and most affordable.
Gertrude McSpiritt from East Windsor, N.J., would like to have a simple quiche recipe suitable to teach her 10-year-old grandchild.
Sharon Bittner of Grand Ronde, Ore., is looking for a shortbread recipe that has chocolate chips. She says it is chewier than other shortbreads she has tried.
If you are looking for a recipe or can answer a request for a hard-to-find recipe, write to Julie Rothman, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore, MD 21278. Letters may be edited for clarity.
2 pounds asparagus
3 cups water
4 tablespoons butter
1 medium onion, chopped
1 tablespoon flour
3 cups chicken broth
2/3 cup half-and-half
salt and pepper
Cut off the asparagus tips to 2-inch to 2 1/2 -inch lengths. Boil them 5 minutes in the water. Remove the tips to cool but reserve the water. Meanwhile cut the remaining part of the stalks into 2-inch pieces, discarding the tough lower portion.
Melt butter in saucepan and saute the onion until soft, a few minutes. Sprinkle flour on the butter-onion mixture, stir to blend, then add the reserved asparagus water, chicken broth and asparagus stalks.
Gently boil the stalks until tender, 20 to 30 minutes. Puree the soup in a blender. Return to clean pan, add half-and-half and the reserved tips and heat through. Serve immediately. Add salt and pepper to taste.
Per serving: 152 calories; 6 grams protein; 11 grams fat; 7 grams saturated fat; 8 grams carbohydrate; 2 grams fiber; 30 milligrams cholesterol; 464 milligrams sodium