There is a soup that I always associate with Christmas.
It’s green. It contains nutmeg. We have eaten it on several occasions especially when our meals have contained five courses (note: at my mother-in-law’s house).
But what I love about this soup . . . my kids devour it. I think it has something to do with the amount of cream and salt.
- 1/4 cup butter
- 1/4 cup chopped onion
- 1/4 cup flour (I use arrowroot)
- 2 cups chicken broth (I use chicken stock for better nourishment.)
- 1 tsp ground nutmeg
- Celtic Sea Salt
- 2 Tbsp chicken bouillon granules (I omit since I use chicken stock, but my MIL still adds this.)
- 2 cups half and half
- 2 cups chopped fresh asparagus
- Melt butter in large pan.
- Add onions; saute till transparent.
- Stir in flour (or arrowroot); cook for 1 minute.
- Blend in broth (stock), nutmeg, salt, chicken bouillon(optional). Bring to a boil.
- Add asparagus; reduce heat and simmer gently for 25 minutes.
- Let cool a little, and puree in blender till smooth.
- Return to pan and add milk and heat till hot.
- 1 stick butter, softened
- 1 loaf densely textured bread (preferably sourdough)
- 1/2 tsp salt
- Dash of ground red pepper
- 1/2 tsp paprika
- 1/2 tsp savory
- 1/2 tsp thyme
- Beat butter till fluffy.
- Add herbs.
- Spread over bread slices.
- Cut bread into small shapes, such as triangles, circles, diamonds or use small decorative cookie cutters.
- Place on cookie sheet and bake in 225 oven for 1 to 1 1/2 hours till crisp and toasted.
Are you getting ready for a Christmas cookie exchange? We’re excited to giveaway one (1) Amanda Bennett’s Download N Go – Crispy Cookies Unit Study (1st-4thgrade)!
Simply leave a comment and share what you / your homeschoolers like to cook during the Christmas Season !