COLD ASPARAGUS (OR ZUCCHINI) SOUP

This is an easy soup that can be made with zucchini or asparagus. My friend, Alexander, used to make this at Fire Island, enlarging it to feed 6 to 8 people. The quantities are approximate; don't sweat it. Keeping the basic ingredients in mind, just use your imagination and increase them accordingly.

COLD ASPARAGUS (OR ZUCCHINI) SOUP

serves 4

1 T butter

1 small onion, chopped

2 C beef broth (or chicken, if you want it lighter)

1 lb asparagus (or one large zucchini)

salt and pepper to taste

3/4 C heavy cream

1/2 stalk celery, chopped

1. Cook the onion and celery in butter until soft. Add broth and bring to a boil. Add asparagus, cut into 1" lengths (or zucchini cut into cubes, skin and all) and simmer for 5 minutes. (If using zucchini, simmer longer, until zucchini is tender.) Add salt and pepper to taste.

2. Blend in a blender in batchesl if necessary, being careful when blending hot liquids. (Hold a dish towel firmly over the top.)

3. If you like your soup thick, you can leave it at this point. If you want it smoother, strain the soup. Add cream and chill for several hours.