Asparagus and Brie Soup

This is a great tasting soup and your family and guests will really love this one.

 

  • 1/3 cup butter
  • 1/2 lb. asparagus, pared and blanched
  • 1/4 cup flour
  • 3 cups chicken broth
  • 3/4 cups Piesporter white wine
  • 1  1/2 cups whipping cream
  • 3/4 cup Brie, rind removed.

In a saucepan heat the butter and add the asparagus, cooking just until tender.  Stir in the flour and cook for a couple of minutes.  Now add the broth, wine and cream.  Bring to just boiling and immediately turn to simmer for 10 minutes.

Transfer to a food processor and puree until smooth.  Return to the pot and reheat, but do NOT boil.  Stir in the cheese and simmer for about 5 minutes.  If this is not thick enough for your taste, just add more brie.

To bring this up a notch, add a square of puff pastry that would overhang the soup dish and bake until the pastry is golden.  This is so classy and fun.

Summer Melon Soup

You may think you don’t like cold soups, but let me assure you, once you have tried them I think you will agree just how fabulous they are. You only have to make sure the melons are fully ripe but not too mushy or hard. (think of the three bears and the bowl of porridge).

This serves 6

  • 8 cups of ripe honeydew melon,  chopped
  • 1 1/2 tsp. finely grated fresh ginger
  • juice of 1 whole lemon
  • 1 tsp. Fruit Fresh (ascorbic acid)
  • 1 cup frozen apple concentrate
  • 1/2 cup Piesporter wine
  • 2 melon slices per person, chopped fine

Preparation :

Place all the ingredients in a blender and blend until smooth.  Strain into a bowl, cover and keep in the fridge until ready to serve. This soup must be served cold.

Ladle even portions into your prettiest bowls.  Spoon a few peices of chopped melon  in the center of the soup.

In a word: yummy!