This elegant and easy soup is another recipe from my tenure as executive chef of Gourmet Magazine’s dining room. The distinctive Stilton cheese flavor is subtle, yet it masks the cauliflower taste some people dislike.
Ingredients
1 large onion, chopped
1 tablespoon minced garlic
3 tablespoons butter
3 tablespoons flour
2 cups condensed chicken broth
2 cups water
1 large head [...]

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The only time I serve asparagus is when it is in season in New York- April, May, and June. Then I have it every way, shape, and form imaginable. This particular vinaigrette is particularly good over cooked artichokes.
I always peel my asparagus, to a point half an inch below the tip, before cooking, [...]

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The only time I eat asparagus soup is when it is in season in my area, and then I eat as much as I can.  I make this soup the day after serving the asparagus tips as a vegetable when I have all the ends left.  I also keep asparagus stock in the freezer.  I [...]

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