edhunley, what kinds of soups? I always feel guilty throwing away the stems, I would love to know more about how to use them I guess I could always Google it too!
Tamara, I make cream of asapargus soup. Saute some onions, celery, asparagus stems (or broccoli stems work too) in a little butter. When they are tender add a little flour and cook for a minute. Then add chicken stock and bring to a boil and simmer for about 20 minutes. Season to taste. Puree in a blender or use stick blender until smooth. Pour through sieve back into pot. Add a little cream and heat through. Sorry I don't measure things like this, I just use what I think I will like.
Well , its 11:30pm california time, and I just made your dish, its worth $18.00 per serving at a high end diner, simple to make. love it, keep recording healthy tasty food. p.s. your well spoken, and nice lipstick, i love the shine. . 4 out of 5 stars.
What a nice dish April. Did you use a domestic or imported prosciutto. Love the addition of herbed cream cheese. We live close to the Philadelphia area, and have a place called the Italian market where we can buy a variety of italian meats and cheeses. I love to wrap sharp provolone cheese with prosciutto. Thank you. Neil
What a delightful young lady, great classic recipe too.
you cook well and the result is appetizing, I will love this
This is a tasty side, I used herbed goats cheese, and sprinkled some shredded Parmesan cheese over top, a great keto dish! so yummy!
This is my favorite!!!!! Please continue to post videos, I love them all!
Hey mrs.april i love your video i just made these for my family to try and they really love them thank you..
Great dish. I always save those stems for soup. It's really good pureed and strained. Great way to use something most people throw away.
edhunley, what kinds of soups? I always feel guilty throwing away the stems, I would love to know more about how to use them I guess I could always Google it too!
Tamara, I make cream of asapargus soup. Saute some onions, celery, asparagus stems (or broccoli stems work too) in a little butter. When they are tender add a little flour and cook for a minute. Then add chicken stock and bring to a boil and simmer for about 20 minutes. Season to taste. Puree in a blender or use stick blender until smooth. Pour through sieve back into pot. Add a little cream and heat through. Sorry I don't measure things like this, I just use what I think I will like.
Made it tonight absolutely delicious!!!! Thank you so much for sharing this recipe :)
Made this for a club event and it was a big hit!!
Well , its 11:30pm california time, and I just made your dish, its worth $18.00 per serving at a high end diner, simple to make. love it, keep recording healthy tasty food. p.s. your well spoken, and nice lipstick, i love the shine. . 4 out of 5 stars.
this looks AMAZING
Well thank you very much June! Glad you enjoyed it :)
What a nice dish April. Did you use a domestic or imported prosciutto. Love the addition of herbed cream cheese. We live close to the Philadelphia area, and have a place called the Italian market where we can buy a variety of italian meats and cheeses. I love to wrap sharp provolone cheese with prosciutto. Thank you. Neil
My sister gave us some eggs yesterday from her chickens so doing soft boiled eggs with these
Making this for dinner with eggs Benedict tonight!
Nice one :)
i knew 2.5 seconds in from watching this video even though i have never ever watched her videos before that her husband was going to get mentioned.
Scullible so yummy
Hi, I wanted to try this one, but I'm not sure where to find prosciutto? Ty
Scullible so yummy