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1 lb Fresh asparagus; cut into 2 inch pieces
2 Green jalapenos; seeded and stemmed, cut up
4 Green onions; (scallions) cut into 2 inch pieces
1 qt Good chicken stock; freshly made
Put stock on to boil, and turn to simmer, add all of the asparagus, and the
other veggies, bring back to simmer and let this go for at least 40-45
minutes, until the asparagus is tender to a fork. Place all of the veggies
in a blender or food proccessor, and spin until well broken up, add some of
the stock, and salt to taste, and spin some more, then return all this to
the pot and reheat. Taste for seasoning and add more salt, and Calvin's or
Jim Campbell's chile powder for as hot as you wish, and reduce this to the
thickness you wish. This is a very asparagus-ie soup, with the heat coming
through, but not overpowering the asparagus flavour.
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