1 - Control your impulse to comment on the use of all the canned stuff.
Assume fresh asparagus but canned artichoke hearts. Assume a from
scratch cream soup base with onions and celery included, pureed.

What do you think of the 'choke-asparagus combination? With this as a
jumping off place, what might you do to enhance it. (No, throwing it in
the compost heap is not an option.)

ARTICHOKE ASPARAGUS SOUP
*

2 tbsp. butter
2 tbsp. flour
1/2 tsp. minced garlic
1 c. water
1 chicken bouillon cube
1 can cream of chicken soup
1/2 soup can water
2 cans asparagus (cut into 1-1 1/2")
1 can artichoke hearts, cut into pieces
1 c. cream or milk
Parmesan cheese

Melt butter over low heat. Add flour and make a smooth paste. Add garlic
and 1 cup water. Cook until bubbly. Add the soup, 1/2 can of water and
bouillon cube. Add the asparagus and artichokes, including the liquid.
Cook over low heat.
Just before serving, add the cream. Heat this through. Do not boil.
Season with salt, pepper and a little creole seasoning. After serving
sprinkle each bowl with Parmesan cheese. Garnish with boiled finely
chopped egg if desired. Serves 4-6.
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-Barb, Mother Superior, HOSSSPoJ
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