Summer Stew

Do not attempt experimental soup, using time sensitive ingredients

whilst in the middle of several cognac, rum, and vodka cocktails (pictures to follow). If there were ever a good argument for not drinking too much, it would be that drinking too much turns kitchens into disaster zones. I would rebut, however, that what it really means is that you need more practice at both cooking and drinking. I could use a little ‘practice’ right about now actually.

It’s a little on the healthy tasting side, but a little nutrition never killed anyone.
Serves 6 little bowls.

butter or margarine
about 1 cup of wild rice
1 cup of 3 Morel tea
3 cups of asparagus stock*
one handful of asparagus, chopped into 1 cm pieces.


Set heat to medium heat and add the butter and minced shallots to a medium sized pot.
Slightly soften the shallots and add the wild rice coating evenly.
Add the morel tea and stir. Mince the soaked morels and throw them in.

Add 2-1/2 cups of asparagus stock to the pot, salt and pepper to taste and lower the heat to medium low.

Here’s the best part:
Make some cocktails, enjoy your company, and forget about the stove- thought it is very important to remain NEAR the stove lest you burn the house down.
After, say half an hour to 45 minutes, if you were intending to make a soup, you’ll open the lid and curse; too much of the liquid is gone, the rice is too soft, and you have barely any asparagus stock left.

You add the chopped asparagus anyway, another teaspoon of butter, and lots of fresh oregano.
After the asparagus are tender crisp (5 minutes) you remove it from the heat, salt and pepper it again, and taste it.

Its more than edible- its satisfying but light.

You add minced chives and garnish with a spear. Yay! Saved.

*Asparagus Stock: I used onion, garlic, asparagus stems, a splash of white wine to simmer in, then water afterward, brought to a boil and simmered for at least 15 minutes. Throw in whatever herbs you like; a bit of dried tarragon is good. Strain.