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Fix-it And Enjoy-it Cookbook
by Phyllis Pellman Good

Makes 4 servings
Prep Time:
30 minutes
Cooking Time: 15-20 minutes


    • 1/4 cup sesame seeds
    • 2 Tbsp. olive oil
    • 1 medium onion, chopped
    • 2 medium potatoes, cubed
    • 4 cups chicken stock, divided
    • 1 lb. raw asparagus, broken in 1" pieces
    • 1 tsp. salt
    • dash of pepper
    • 2 cups chicken stock
    • dash of nutmeg
    • sour cream
    • salted sunflower seeds, optional


1. In stockpot, saute sesame seeds in olive oil until brown. Add onions and potatoes. Cook and stir until potatoes begin to stick.

2. Add 2 cups stock, asparagus, salt, and pepper. Bring to boil. Reduce heat and simmer until potatoes are done.

3. Carefully pour one-fourth of hot mixture into blender. Cover and blend until smooth. (Hold the lid on with a potholder to keep the heat from pushing it off.)

4. Put pureed soup back in stockpot. Continue blending cooked soup, one-fourth at a time. Continue to add pureed soup back into stockpot.

5. When all soup has been pureed, add 2 more cups chicken stock to soup in stockpot. Heat thoroughly.

6. Add a dash of nutmeg.

7. Top each serving with a dollop of sour cream and a sprinkling of sunflower seeds.

Mary E. Riha, Antigo, WI


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