I'm Kathy Lloyd. I grew up on a farm near Elmore, MN and have lived in Fairmont for over 44 years. I have always loved to cook, even when I was very young. I loved to stay with my Aunt Dorothy during my childhood. She was a great cook and used to give me freedom in the kitchen, teaching me along the way. She made recipes from our Norwegian heritage, along with pies, homemade doughnuts, yeast bread and cinnamon rolls.
Back to Blog
It looks like we have another week of cool weather so a soup recipe will still hit the spot! Even though it has been cool and cloudy the birds in our neighborhood have been very vocal in the morning, singing their little hearts out! We have a chickadee busy building a nest in our out door old fashioned water pump. they have done this other years and then fuss at us when we sit outdoors, too close for their comfort!
Asparagus says spring to me, I had some last week that tasted so good, my favorite way to fix it is to roast it but we like this soup too!
Cream of Asparagus Soup
2 # asparagus
6 Tablespoons butter
1 cup chopped onion
6 Tablespoons flour
2 cans chicken broth
2 cups half and half
1 Tablespoon dill weed
salt and pepper
Break off asparagus bottoms and discard, cut off tips into 2 inch pieces. Melt butter , add cut up asparagus and onion . Cook 8-10 minutes, reserve tips of asparagus. Add flour. blend and cook 1 minute, add broth, cook 10 minutes. Puree in small batches in blender , return to pan add half and half, dill week, salt and pepper, reheat gently then add the asparagus tips. Serve hot or cold.
Have a great week and stay safe!