SPRING IS RIGHT AROUND THE CORNER! (CRUSTLESS ASPARAGUS/FRESH BABY SPINACH QUICHE)

"You needn't tell me that a man who doesn't love oysters, asparagus, and good wines has got a soul, or a stomach either. He's simply got the instinct for being unhappy."

~ 'Saki', pen name of Scottish writer Hector Hugh Munro (1870-1916) 

CRUSTLESS ASPARAGUS/FRESH BABY SPINACH QUICHE

~  Little effort delicious Breakfast/Brunch treat slightly adapted from LowCarbYum.com 

8  oz. or more fresh asparagus 

2  cups baby spinach leaves

6  beaten organic eggs

2  1/4  cup grated mozzarella cheese

2  Tbsp. grated Parmesan cheese

2  cloves mined garlic

coarse salt and freshly ground pepper to taste

• Grease 9-inch pie/quiche dish.
• Combine eggs with 2 cups of grated mozzarella cheese and garlic.
• Reserve about 1/3 cup of egg mixture.
• Sir spinach leaves in remaining egg mixture and our into prepared dish. Layer or arrange asparagus on top of egg mixture. 
• Pour reserved egg mixture on top. 
• Top with remaining 1/4 cup mozzarella and 2 Tbsp. parmesan. 
• Bake at 375º for about 30 minutes or until edges start to brown.  

'MIRACLES ... WHITE DOGWOOD' ~ SALMON FILLET PRINCESSE with WILD RICE PILAF

"After all, I don't see why I am always asking for private, individual, selfish miracles when every year there are miracles like white dogwood."

~Anne Morrow Lindbergh

FLOWERING DOGWOOD

(Cornus florida)

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SALMON FILLET PRINCESSE

~ Elegant dinner using fresh asparagus, an obvious choice for spring from The Gunflint Lodge cookbook

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12-18 fresh asparagus spears

1 1/2 Tbsp. butter

3 Tbsp. minced onion

1 1/2 Tbsp. flour

1 cup organic chicken stock

1/2 cup heavy cream

salt & white pepper to taste

6 (7-oz.) salmon fillets

6-8 Tbsp. melted butter

salt and freshly ground black pepper to taste

white wine or water as needed

4-6 oz. freshly grated Parmesan cheese

• Trim asparagus a half inch off butt ends and discard. Line up asparagus spears so tips are even and cut spears in half. Set aside the bottom ends and blanch tips in boiling water until crispy tender, abut 3-4 minutes. Cool quickly in ice water; drain on paper towels. Refrigerate until needed.
• In heavy bottomed saucepan , melt 1 1/2 Tbsp. butter over low heat. Add onion and cover. cook over low heat until onions are transparent. Stir in flour. Cook slowly, stirring for 2 minutes without browning. Gradually whisk in chicken stock. Continue cooking slowly, whisking constantly, until mixture boils and thickens. Cut bottom ends crosswise into 1/2 inch pieces and add to thickened stock. Reduce heat to very low; simmer 10 minutes. If mixture gets too thick, thin with a little water or additional chicken stock.
• In food processor with steel knife, puree mixture. Strain through fine sieve into a clean saucepan, pressing down hard on the solids. Whisk in cream; cook over low heat until thickened and smooth. Season to taste with salt & white pepper. Keep warm while fish cooks.
• Preheat oven to 450-degrees. Spray a shallow-sided cookie sheet with nonstick cooking spray. Lay salmon fillets on it with skin side down. Brush with melted butter. Season to taste with salt & black pepper. Pour a little water or white wine in pan. Bake for 3-5 minutes. Place 3 asparagus spears on top of each serving of fish; top with Parmesan cheese. Return to oven; bake an additional 3-4 minutes or until cheese is melted and salmon is done as desired. Place each serving of salmon on a warm plate; spoon asparagus cream sauce around fish. (6 servings)

Wine Suggestion: Chardonnay or fume blanc

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WILD RICE PILAF

1 cup wild rice, cooked in chicken stock according to package directions

4 Tbsp. butter

1/4 tsp. minced garlic

1 finely chopped onion

1 small finely chopped green pepper

1/2 finely chopped red pepper

4 oz. sliced fresh mushrooms

2 Tbsp. chopped parsley

salt & freshly ground black pepper to taste

Melt butter in large skillet over medium heat. Add garlic, onion, green pepper, red pepper, and mushrooms. Saute until vegetables are soft. Toss vegetables with cooked wild rice and parsley. Season to taste with salt & pepper. (6-8 servings)

Under the 'Sentinel Elm'

(Dogwood in bloom)

PRIMROSE LANE ~ (SUNDAY NIGHT SUPPER ) HERB CRUSTED LEG of LAMB / SMASHED POTATOES with OLIVE OIL, BLACK OLIVES & FRESH HERBS / BROILED ASPARAGUS

"Bountiful Primroses,

With outspread heart that needs the rough leaves' care."

~ George MacDonald (Wild Flowers)

~ Primrose Lane

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HERB CRUSTED LEG of LAMB

~ Delicious spring lamb recipe from FOOD & WINE (APRIL 2007). The unroasted, herb-rubbed lamb can be refrigerated overnight.

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7-8 pound bone-in leg of lamb

(fat trimmed & room temperature)

6 Tbsp. fresh bread crumbs

6 Tbsp. unsalted butter

6 cloves minced garlic

flat leaf Italian parsley

3 Tbsp. fresh thyme

3 Tbsp. chopped rosemary

2 Tbsp. fresh lemon juice

coarse salt & freshly ground pepper

1/4 cup Dijon mustard

• Preheat oven to 325-degrees. In bowl, mix bread crumbs wit butter, garlic, parsley, thyme, rosemary and lemon juice. Season lamb all over with salt & pepper. Rub some of herb mixture on underside of lamb and set in roasting pan, fat side up. Spread mustard over top of lamb then pat remaining herb mixture over the top of the lamb.
• Bake lamb for about 2 hours until browned on top and thermometer inserted in thickest part of meat registers 150-degrees for medium meat.
• Transfer lamb to carving board and let rest for 15 minutes (while lamb is resting, broil asparagus). Carve into slices and serve. (8 servings)

Recommended Wine Pairing: Chateau Chantal 2005 Pinot Noir Reserve ~ Pontes Vineyard

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SMASHED POTATOES with OLIVE OIL, BLACK OLIVES & FRESH HERBS

5 pounds well-scrubbed small Yukon Gold potatoes

coarse salt & freshly ground black pepper

1/2 cup extra-virgin olive oil

1 cup chopped black olives

1 heaping cup chopped herb mixture of parsley, thyme, rosemary and chives

• Place potatoes in large stockpot. Cover with water and bring to boil. Reduce heat and cook until tender poked with fork, about 30 -35 minutes. Drain, reserving 1 cup cooking water.
• Smash potatoes with salt & cracked pepper and enough water to make moist. Stir in black olives, olive oil and herbs. Taste for seasonings and adjust.

__________________

BROILED ASPARAGUS

2 bunches fresh asparagus

2 Tbsp. extra-virgin olive oil

lemon juice & zest

coarse salt & freshly ground black pepper

• Turn oven to broil. Arrange asparagus on large Pam sprayed baking sheet. Toss with olive oil. Sprinkle with salt & pepper. Broil until just tender, 8-10 minutes shaking pan once or twice.
• Remove and sprinkle with lemon juice & zest. (Serves 8)

PURE BLUE EASTER IRIS ~ ( HOLY SATURDAY BRUNCH ) ASPARAGUS and GOAT CHEESE QUICHE /CARROT PECAN COFFEE CAKE with PRALINE STREUSEL / AMBROSIA

"Easter spells out beauty,

the rare beauty of new life."

~S.D. Gordon

ASPARAGUS and GOAT CHEESE QUICHE

~ retro is back and real men 'do eat quiche'
___________
1 Pillsbury crescent roll package
1 lb. trimmed asparagus
3-4 chopped shallots
2 Tbsp. unsalted butter
1 1/4 cup half & half
4 large organic eggs
scant pinch coarse salt
1/2 tsp. white pepper
1/2 tsp. Hungarian paprika
1 Tbsp. chopped fresh thyme (1 tsp. dried)
2 cup crumbled goat cheese
additional thyme for garnish

• Preheat oven to 375-degrees. Press crescent roll slices to fit deep dish quiche pan. Flute edges, brush bottom with Dijon mustard and set aside.
• Slice asparagus diagonally, 1/2 inch pieces. Reserve tips. Plunge in boiling water and cook for 2 minutes. Drain and pat dry.
• Saute shallots in butter until wilted. Add asparagus and cook gently about 3 minutes. Cool slightly and spread over bottom of crust. Sprinkle with 1 cup of goat cheese.
• Whisk eggs, half & half, thyme and salt & pepper. Pour over asparagus and cheese. Sprinkle with remaining cheese and fan asparagus spears decoratively over top. Sprinkle with thyme. Bake for 40 minutes or until set. Cool 10 minutes before serving.
  
  

CARROT PECAN COFFEE CAKE with PRALINE STREUSEL
~ this perennial favorite returns each spring
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Praline Streusel:
1/2 cup flour
1/4 cup firmly packed brown sugar
4 Tbsp. chilled unsalted butter
1/3 cup chopped pecans

Coffee Cake:
1 cup all-purpose flour
1 cup whole wheat flour
1 Tbsp. baking powder
1 1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. mace
1/2 tsp. nutmeg
1 cup softened unsalted butter
1 1/4 cups firmly packed brown sugar
4 large organic eggs
2 cup shredded carrots
1 cup chopped pecans

• Preheat oven to 350-degrees. Generously grease a 9-inch springform pan.
• Make the streusel: In a large bowl, combine flour & sugar. Cut in butter until size of small peas. Add pecans and toss to mix.
• Make the cake: In a large bowl, sift together the fours, baking powder, soda, salt, cinnamon, mace & nutmeg. In another bowl cream butter & sugar until fluffy. Beat in eggs, one at a time. Stir in carrots. Add dry ingredients and stir until well blended. Fold in pecans. Turn batter into prepared pan and spread evenly. Sprinkle with streusel. Bake for about 50 minutes or until it tests done with toothpick. Cool 10 minutes before removing sides. Serve warm or at room temperature. (12-14 servings)

~ Spring snow and blue iris

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AMBROSIA
~ holiday favorite
_____
1 large chilled can drained pineapple chunks
1 (11-oz.) chilled can drained mandarin oranges
1 cup sour cream
1 cup miniature marshmallows
1 cup coconut

Mix together and chill before serving. When serving, refresh with additional fresh coconut.

* Holy Saturday Menu repost

SIMPLE SUNDAY NIGHT SUPPER ~ PISTACHIO PENNE PASTA with ASPARAGUS, PEPPERS & CREAM / HERB-TOPPED BREAD

~ red trillium

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PISTACHIO PENNE PASTA with ASPARAGUS, PEPPERS & CREAM

~ simple one plate spring supper

*

1 lb. penne pasta

4 Tbsp. extra-virgin olive oil

1 julienne sliced red onion

2 cloves minced garlic

1 lb. blanched diagonally cut asparagus

2 julienne sliced peppers (one yellow & one orange)

1/2 tsp. white pepper

1/3 cup white wine

1 1/2 cup half & half

coarse salt to taste

1/2 cup toasted pistachio nuts

1 cup freshly grated Parmesan cheese

• While pasta is cooking, saute garlic and onion in olive oil until limp. Add asparagus and peppers and cook until tender crisp. Pour in wine, bring to boil, reduce heat and simmer 2 minutes.
• Pour in half & half, white pepper and salt. Simmer 2 minutes.
• Drain pasta and combine with asparagus sauce. Add Parmesan cheese, toss, and serve in large pasta bowl, topped with toasted pistachios. Pass additional grated cheese. Serve with Herbed Topped Bread.

HERB-TOPPED BREAD

Combine 1 egg white & 1 Tbsp. water. Brush egg wash over French baguette. Secure herbs (e.g. dill, thyme, chives, rosemary, parsley, etc.) decoratively over bread and secure by gently brushing with additional egg wash. Bake in 350-degree oven for 5 minutes or until dry.

SOUP OF THE WEEK ~ ASPARAGUS RISOTTO SOUP

Gardening Note: Has 'tulipomania' seized you as a gardener? Need a brief escape? Toss aside your gardening gloves and grab Deborah Moggach's lusty book Tulip Fever about Amsterdam in the 1630s, where tulip fever is ablaze. If you haven't caught the contagious disease by the time you finish the seductive book, in time you will.

~ Seductive tulip

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ASPARAGUS RISOTTO SOUP

~ a perfect spring combo ... asparagus, spinach & lemon risotto

*

1 bunch well-cleaned sliced leeks

2 cloves minced garlic

2 Tbsp. extra-virgin olive oil

zest of 1 lemon and juice

1 1/2 cup Arborio rice

3 quarts organic chicken broth

1 pound diagonally sliced asparagus (reserve tips)

12 oz. baby spinach leaves

pinch of salt & cracked pepper to taste

1 cup freshly grated Parmesan cheese

• In heavy stockpot, saute leeks and garlic in olive oil until limp. Add lemon zest and rice and saute 3 minutes.
• Carefully add chicken broth and bring to boil. Add asparagus, again bring to boil, then reduce heat, cover, and simmer 10 minutes. Add lemon juice and asparagus tips. Simmer 2 minutes. Add spinach, at bit at a time, cooking only until spinach is slightly wilted. Season with salt & pepper.
• Ladle into big bowls and garnish with plenty of freshly grated Parmesan cheese. (8 servings)

'EARTH DAY' SIMPLE SUNDAY NIGHT SUPPER ~ WILD ALASKAN SALMON PRIMAVERA

EARTH DAY NETWORK

http://www.earthday.net/

WILD ALASKAN SALMON PRIMAVERA

~ Wild 'Alaskan' salmon is one of the many fish considered not only high in omega-3 fatty acids and low in environmental contaminants but also eco-friendly. Try this delicious spring supper.

*

2 lbs. wild Alaskan salmon

juice and zest of a fresh lemon

sea salt & freshly ground pepper to taste

3 Tbsp. extra-virgin olive, divided

1 large minced garlic cove

1 well washed sliced leek

2 julienned sliced blanched carrots

1 julienned sliced red pepper

1 julienned sliced yellow pepper

1 julienned sliced orange pepper

1 lb. fresh baby spinach leaves

1/2 lb. diagonally sliced blanched asparagus

• Rinse fish and pat dry. Place in shallow non-metal pan. Sprinkle with lemon juice, zest, scant sea salt & cracked pepper. Set aside.
• Meanwhile, saute garlic and leek in 2 Tbsp. olive oil. Add carrots, peppers, and asparagus. Cook until tender crisp. Cover and keep warm.
• Grill fish on high about 7 minutes or until heated through but not overcooked.
• While fish is cooking, saute spinach in remaining 1 Tbsp. olive oil, adding a bit at a time until slightly wilted but still green.
• Serve fish over bed of spinach. Top with sauteed vegetables.

NOTE: Below is a site for a June 2006 'Pocket Seafood Selector'

indicating more eco-friendly fish.

http://www.environmentaldefense.org/documents/1980_pocket_seafood_selector.pdf

FOOD & WINE from THE LEELANAU PENINSULA ~ VEAL OSCAR / RICE PILAF / INN SALAD

~ Willow Vineyard at harvest (Leelanau Peninsula)

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VEAL OSCAR

~ delicious retro spring recipe compliments of Leelanau Country Inn Cookery

*

1 1/2 lbs. veal leg slices

4 Tbsp. butter

12 cooked green asparagus spears

1 cup Hollandaise Sauce*

1/4 cup flour

1/4 tsp. paprika

1 cup Alaskan King Crab meat

4 Tbsp. fresh parsley

• With a tenderizing mallet, pound veal slices, using care to avoid tearing the meat. Blanch asparagus, and set aside.
• Prepare Hollandaise Sauce. In a preheated saute pan, melt butter. In small mixing bowl, mix 1/8 tsp. paprika and flour, then dust veal slices with mixture, shaking off any excess. Saute veal for 30 seconds, turn and saute for another 30 seconds, then turn veal once more and add blanched asparagus and crab meat. Heat for one minute.
• In serving dis, layer veal slices, top with crab meat, and then asparagus spears. Cover with Hollandaise Sauce, and sprinkle with remaining paprika and chopped parsley. Serve immediately. (4 servings)

Hollandaise Sauce

1 lb. butter

8 whole eggs

1/4 cup fresh lemon juice

salt & pepper to taste

• Melt butter in sauce pan and set aside. In separate stainless pan, beat eggs over medium heat until medium thick. Slowly add melted butter to beaten eggs. If mixture becomes too thick, add a small amount of lemon juice.
• When all the butter has been added and sauce is a smooth consistency, add remaining lemon juice. Salt & pepper to taste.

Wine Note: Complimentary wine - Willow Vineyard 2006 Barrel Fermented Chardonnay

( www.traversebiz.com/willow )

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RICE PILAF

1 1/2 cups long grain white rice

3 cups organic chicken stock

6 Tbsp. unsalted butter

1/4 cup chopped green onions

1/4 tsp. freshly cracked pepper

2/3 cup lightly toasted slivered almonds

• Saute onion in butter until tender. Add chicken broth, pepper, and rice. Bring to boil and remove from heat.
• Transfer rice into large casserole and bake, covered, at 375-degrees for 18-20 minutes or until liquid is absorbed.
• Remove from oven, fluff and top with toasted almonds.

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LEELANAU COUNTRY INN SALAD

~ compliments of Leelanau Country Inn Cookery

*

1 large head Bibb lettuce

1 large head red leaf lettuce

2 Tbsp. sunflower seeds

2 Tbsp. crumbled blue cheese

8-12 thin slices of red onion

1/2 cup Raspberry Vinaigrette Dressing

Wash and dry lettuces. Hand tear into large chilled salad bowl and mix well. Sprinkle with sunflower seeds and blue cheese, finally laying thinly sliced red onion atop salad. Toss before serving.

RASPBERRY VINAIGRETTE

1 cup raspberry vinegar

2 cups canola oil

1 cup maple syrup

1/4 cup country Dijon mustard

1/4 cup tarragon leaf

1/2 tsp. salt

Mix all ingredients together at least one day ahead of use, to allow flavors to marry. (Yield: 4 1/2 cups)

HOLY SATURDAY SPRING BRUNCH ~ ASPARAGUS and GOAT CHEESE QUICHE / CARROT PECAN COFFEE CAKE with PRALINE STREUSEL / AMBROSIA

ASPARAGUS and GOAT CHEESE QUICHE

~ retro is back and real men 'do eat quiche'

*

1 Pillsbury crescent roll package

1 lb. trimmed asparagus

3-4 chopped shallots

2 Tbsp. unsalted butter

1 1/4 cup half & half

4 large organic eggs

scant pinch coarse salt

1/2 tsp. white pepper

1/2 tsp. Hungarian paprika

1 Tbsp. chopped fresh thyme (1 tsp. dried)

2 cup crumbled goat cheese

additional thyme for garnish

• Preheat oven to 375-degrees. Press crescent roll slices to fit deep dish quiche pan. Flute edges, brush bottom with Dijon mustard and set aside.
• Slice asparagus diagonally, 1/2 inch pieces. Reserve tips. Plunge in boiling water and cook for 2 minutes. Drain and pat dry.
• Saute shallots in butter until wilted. Add asparagus and cook gently about 3 minutes. Cool slightly and spread over bottom of crust. Sprinkle with 1 cup of goat cheese.
• Whisk eggs, half & half, thyme and salt & pepper. Pour over asparagus and cheese. Sprinkle with remaining cheese and fan asparagus spears decoratively over top. Sprinkle with thyme.
• Bake for 40 minutes or until set. Cool 10 minutes before serving.

CARROT PECAN COFFEE CAKE with PRALINE STREUSEL

~ this perennial standby returns each spring

*

Praline Streusel:

1/2 cup flour

1/4 cup firmly packed brown sugar

4 Tbsp. chilled unsalted butter

1/3 cup chopped pecans

Coffee Cake:

1 cup all-purpose flour

1 cup whole wheat flour

1 Tbsp. baking powder

1 1/2 tsp. salt

1/2 tsp. cinnamon

1/2 tsp. mace

1/2 tsp. nutmeg

1 cup softened unsalted butter

1 1/4 cups firmly packed brown sugar

4 large organic eggs

2 cup shredded carrots

1 cup chopped pecans

• Preheat oven to 350-degrees. Generously grease a 9-inch springform pan.
• Make the streusel: In a large bowl, combine flour & sugar. Cut in butter until size of small peas. Add pecans and toss to mix.
• Make the cake: In a large bowl, sift together the fours, baking powder, soda, salt, cinnamon, mace & nutmeg.
• In another bowl cream butter & sugar until fluffy. Beat in eggs, one at a time. Stir in carrots. Add dry ingredients and stir until well blended. Fold in pecans. Turn batter into prepared pan and spread evenly. Sprinkle with streusel. Bake for about 50 minutes or until it tests done with toothpick. Cool 10 minutes before removing sides. Serve warm or at room temperature. (12-14 servings)

__________________

AMBROSIA

~ holiday favorite

*

1 large chilled can drained pineapple chunks

1 (11-oz.) chilled can drained mandarin oranges

1 cup sour cream

1 cup miniature marshmallows

1 cup coconut

Mix together and chill before serving. When serving, refresh with additional fresh coconut.

FRIDAY NIGHT FISH FEAST ~ PANKO-CRUSTED SALMON

MARCH FLOWER OF THE MONTH

__________________

~ DAFFODIL

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PANKO-CRUSTED SALMON

~ from Simply Recipes (www.elise.com)

4 tsp. olive oil

4 pieces thickly cut, boneless salmon (each 6 oz.)

(or 1 large fillet)

salt & pepper to taste

2 Tbsp. honey mustard or sweet-hot mustard

(preferred - 1 tsp. honey added to 2 Tbsp. Dijon mustard)

2 tsp. chopped fresh thyme

2/3 cup panko bread crumbs

2 Tbsp. chopped Italian parsley

1/2 tsp. Hungarian sweet paprika

• Preheat oven to 400-degrees. Set the salmon n foil-lined sheet skin side down. Sprinkle with salt & pepper.
• In small bowl, combine honey mustard and 1 tsp. thyme. In another small bowl, mix panko crumbs with remaining 1 tsp. thyme, 4 tsp. olive oil, parsley, and paprika. Add light sprinkle of salt & pepper.
• Using small spoon, spread mustard mixture on salmon; top with bread crumb mixture.
• Roast salmon for 12-14 minutes (test at 10) or until almost completely firm to touch and flakes when poked with a fork. Serve at once. ( 4 servings.)

ROASTED ASPARAGUS

Trim one large bunch of asparagus. Lightly toss with extra-virgin olive oil. Sprinkle with coarse salt & cracked pepper. Spread out on roasting sheet sprayed with Pam and plop in top rack of oven the same time as the fish. Both should be finished at the same time. Sprinkle with lemon juice and serve with salmon.

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FRIDAY NIGHT FISH FEAST ~ Spicy Alaskan Halibut Cordon Blue

~ from the sea

SPICY ALASKAN HALIBUT CORDON BLUE

1/2 Tablespoon extra virgin olive oil

1 teaspoon granulated white sugar

1/4 teaspoon cayenne pepper

1/3 cup finely chopped walnuts

2 cloves minced garlic

2 Tablespoons fresh lemon juice

1 sheet (12"x18") aluminum foil

4 fresh thick Alaska Halibut steaks or fillets (4 to 6 oz. each)

2 teaspoons extra-virgin olive oil

1/4 cup chopped fresh parsley

1/2 cup crumbled blue cheese

1. Heat olive oil, sugar, cayenne pepper and walnuts in small skillet over medium heat. Cook and stir until nuts begin to brown, about 3 to 4 minutes. Remove skillet from heat; stir in garlic and lemon juice. Set aside.
2. Line a baking sheet with aluminum foil. Brush both sides of fish with olive oil and place on baking sheet. Broil 9-10 minutes until fish is nearly opaque throughout.
3. Mix parsley and blue cheese with nuts; distribute evenly over halibut. Broil another 1 to 2 minutes, until blue cheese is melted and fish is opaque throughout.

(serves 4)

Note: Serve with steamed asparagus topped with lemon butter.

ON THIS FRIGID DAY, PRETEND IT'S SPRING! ~ ASPARAGUS SOUP

~ It's still January and National Soup Month

~ lone daffodil

_____________

ASPARAGUS SOUP

(a simple taste of asparagus)

*

2 pounds sliced asparagus (reserve tips)

1 large bunch of leeks

2 quarts organic chicken broth

1 stick sweet butter

coarse salt

freshly ground black pepper

sour cream

chives

1. Melt butter in large stockpot. Simmer clean chopped leeks until soft, about 20 minutes, stirring often.
2. Add chicken stock, and sliced aspargus. Bring to boil.
3. Reduce heat and simmer 30 minutes or until asparagus is very soft.
4. Puree stock in blender, a batch at a time. Return to pot and add tips, simmering until tender but still firm, about 5 minutes. Season to taste with salt and pepper.
5. Ladle in bowl and top with dollap of sour cream and chopped chives.

(In the spring, the soup looks lovely toppped with chive blossoms. When the weather is warm, serve the soup cold blended with 1/2 cup of heavy cream.)

(8 servings)