The Quilt Inn Country Cookbook

Aliske Webb

cups milk

salt and fresh ground pepper to taste

Wash and dry asparagus, remove woody stem. Cut into large pieces and place

in saucepan with chicken stock and onion. Bring to a boil, reduce heat and simmer for

5 minutes or until tender. Cool. Place in blender and process until smooth.

Melt butter in saucepan, stir in flour. Gradually add milk and cook until mixture

boils slightly and thickens, stirring constantly. Stir in asparagus puree. Season to taste.

Reheat to serve. Serve with a Beaujolais wine.

Madeira Soup

1/2 cups chicken stock

1/2 cups beef stock

/2 cup Madeira

leeks, washed and chopped

onion, chopped

tbsp. butter

tbsp. all purpose flour

lb. fresh mushrooms, chopped

salt and fresh ground pepper to taste

Melt butter in saucepan and add leeks and onions. Cook on medium-low heat

for 10 minutes or until tender. Sprinkle with flour and cook for another 5 minutes. Add

remaining ingredients and bring just to a boil. Reduce heat and simmer, uncovered,

for 30 minutes or until mushrooms are soft.

Place in blender and puree until smooth. Return to pot and heat thoroughly

before serving. Garnish with chopped chives.

Curried Bisque

lb. small bay scallops (if large, cut in two)

cup milk

/2 cup cream

can condensed tomato soup

Published by Bookmice.com

Country Cooking