Spring Asparagus Soup

I had this at a baby shower last month and it was so yummy that I set out to find a recipe. This one is delicious. It makes enough to feed an army though (or at least my whole family dinner for 2 or 3 nights) so half it unless you want to freeze some for a future day when you don't feel like cooking.

I served it with some shredded cheese and french bread with a side of salad. At the shower it was served with shredded cheese and these yummy soft croutons, so if I figure out where to get them or how to make them, I will keep you informed!

4 lb. fresh asparagus
1 medium white onion, diced into large pieces
4 oz. butter
2 qt. chicken or vegetable stock, heated to a boil and set aside (I used chicken broth since I was too lazy to make stock)
1 pint heavy cream

Sweat onions and butter until translucent. Add asparagus and continue to sweat 2-3 minutes. Add heated stock just until it covers asparagus. Season with salt, peper and a pinch of sugar. Simmer until tender, keeping asparagus green - careful not to overcook.

Transfer contents into a blender (I had to do this in 3 different batches). Puree until smooth. Add heavy cream while bending. Adjust salt pepper and sugar. Pass through a fine strainer or chinois (this takes longer than you would think - especially if you do the full amount so plan for about 15-20 minutes). Serve immediately (or reheat and serve if it takes you as long as it took me to strain! I blame it on a second-rate strainer!)

Enjoy! Let me know what you think if you try it. I would love to hear about any modifications or soft crouton discoveries!

Bruschetta Chicken Bake

1 can (14 1/2 oz) diced tomatoes, undrained
1 pkg (6 oz) Stove Top Stuffing Mix for Chicken
1/2 C water or chicken broth
2 cloves garlic, minced
1 1/2 lb. boneless skinless chicken breasts,
cut into bite-sized pieces
1 tsp dried basil leaves
1 C mozzarella cheese

Preheat oven to 400 degrees. Place tomatoes with their liquid in medium bowl. Add stuffing mix, water or chicken broth, and garlic. Stir just until stuffing mix is moistened. Set aside. Place chicken in greased 13x9-inch baking dish. Sprinkle with the basil and cheese. Top with the stuffing mixture. Bake for 30 min. or until chicken is cooked through. Makes 6 servings.

Sloppy Joes

3 pounds ground beef
1 cup chopped onion
1 cup chopped celery
1/4 cup chopped green pepper
1 cup ketchup
1 (10 3/4-ounce) can tomato soup
2 tablespoons vinegar
2 tablespoons Worcestershire sauce
2 tablespoons brown sugar

12-18 hamburger buns

In large skillet, brown ground beef and drain fat. Add chopped onion, celery and green pepper and cook 5 minutes. Stir in ketchup, soup, vinegar, Worcestershire and brown sugar and simmer for 30 minutes. Spoon into hamburger buns to serve.

**the celery and green pepper make these sloppy joes especially good, so don't leave them out.