asparagus soup

This quick and easy soup received rave reviews. In spite of the summertime weather, diners went back for refills. Why was it such a hit?

I think it was entirely due to Tchaikovsky. I set the table, poured drinks, served the food, lit a couple votive candles -- and tuned the music to a classical mix. It happened to feature Tchaikovsky.

The conversation immediately turned to the dining experience with many happy expressions of enjoyment. Although pleased, I knew it wasn't really about my experimental-style cooking. It was about Tchaikovsky.

Try eating this soup with a sandwich on the side and the famous Polish composer's music filling the atmosphere and see if you agree. Let me know if Tchaikovsky is the "missing ingredient" in your home cooking . . .

Recipe for Asparagus Soup (makes about 6 servings)

• Put together in a blender: 2 cups cold cooked fresh asparagus and the water it was cooked in. (I used leftover refrigerated cooked fresh asparagus from the night before)
  

• 1 teaspoon olive oil

• 1 can Campbell's brand beef noodle soup

• additional cold water, if needed, to have enough soup for 6 servings

• 2 teaspoons corn starch

• Blend.

• Pour soup from blender into saucepan.

• While stirring constantly, heat thoroughly. The cornstarch will thicken the soup.

• When heated, put a lid on the saucepan and remove from burner.

• Serve immediately.

***

Review
5 forks for taste
4 forks for appearance
5 forks for presentation