At last week's farmer's market the farmers next to us had some leftover asparagus and sold us two bunches for two dollars. I decided to make cream of asparagus soup.
Break up the two bunches of asparagus into one inch pieces, discarding the tough ends. Saute half an onion and two garlic cloves in butter, add the asparagus pieces and three cups of water. Add salt, pepper, one tablespoon of lemon juice, and fresh Spanish tarragon. Bring to a boil and cook on medium about fifteen minutes. Let cool and puree in a blender. Pour back into sauce pan and add one tablespoon of sour cream and half a cup of heavy cream. Heat on medium and when warm add 1/8 cup of sherry and one tablespoon of butter. Serve warm with a garnish of your choice on top. I used some fresh tomatoes and flowers from the Spanish tarragon.
All studio items previously listed for sale are sold except the canopy. Someone is coming for the canopy this weekend. Thanks to all my clay friends for their generosity.