I made the worst cookies ever tonight. I should have packed it up when I realized I didn't have the eggs . . . or the vanilla . . . or the cinamon . . . or enough butter. yeah, but I was confidant that I could make it work. I guess they are not a complete disaster, but not the yummy, can't believe how good these are, cookies I was hopping for.

Anyway,

I guess I'll give you that asparagus soup recipe I concocted yesterday.

2 quarts low-sodium free-range chicken stock
1 cup of chardonay
2 cups finely diced onion
1 cup diced new potatoes
1/2 tsp. herbs de provence
1/4 tsp. thyme leaves
5 black peppercorns
1 pound of fresh asparagus tips trimmed off and reserved, the rest of the usable stalk sliced in quarter inch pieces
1 stick of butter
1/2 cup of flour
1 can of milk
1 cup of heavy cream
salt to taste

Bring the stock and wine to a simmer with the onion, potatoes and the herbs and peppercorns. Simmer till very tender, about 45 minutes Make a light roux with the butter and the flour. Add the asparagus and simmer for a couple of minutes till just tender, add the roux while the asparagus is simmering and thicken the soup over a gentle flame. Add the canned milk and the heavy cream, salt to taste, bring to temperature but do not return to simmer or the milk will seperate. You can skip the cream, but would you really want to? :D Enjoy with whole grain crackers or homemade croutouns.