14 April 2011
Favorite Asparagus-Potato Soup & Rhubarb Juice
With spring just around the corner we are gearing up for an abundance of wild asparagus that grows along our country road and the deep, red rhubarb that is in our yard. Here is our favorite way of using them both.
1 3/4 C. chicken broth
3 potatoes, peeled and cubed
1/3 C. chopped onion
1 teas. salt
1/2 lb. asparagus, trimmed and cut into 1/2 inch pieces
1 1/2 C. milk
2 T. whole wheat flour
1 C. colby cheese (cubed)
Mix together broth, potatoes, onion, and salt in saucepan. Cook until veggies are tender. Add asparagus and cook about 10 more minutes. Whisk the milk and flour together well in a bowl and stir into the broth mixture. Drop in the cubed cheese and stir until melted. Serve with homemade bread, muffins, or biscuits! So, so good! (I would at least double this for our family)
8 lbs. rhubarb
2 gallons water
1 (12 ounce) cans frozen orange juice
3 C. pineapple juice
4 C. sugar
1 (3 ounce) box strawberry gelatin
Mix rhubarb and water in a large kettle on the stove and cook until the rhubarb is soft. Put through a strainer and save the juice. Discard the stalks. Add orange juice, pineapple juice, sugar, and gelatin the the rhubarb juice. Stir until the sugar dissolves. You can serve it with the meal or bottle it and freeze it for future use.
For a delicious rhubarb crunch recipe click HERE.