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Asparagus Soup

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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