What's for Dinner?

It is going to be a yummy night at our house tonight. I am making Cream of Asparagus Soup with Cheesy Biscuits and for dessert Pink Lemonade Cupcakes. All I did was alter these recipes.

CREAM OF ASPARAGUS SOUP

1 lg. onion
1 stick butter
1 c. flour
2 qt. chicken stock, preferably homemade
2 lbs. fresh asparagus
1/2 c. heavy cream
Salt and freshly ground black pepper

1 pinch nutmeg

Melt butter in a large pot and simmer the finely minced onion until very soft and golden then add the flour and continue to cook another 5 minutes. Add the chicken stock and bring to a boil.

Trim the tips from the asparagus and reserve. Cut 1 inch away from the butt end of the asparagus and discard. Chop asparagus and cook in the broth 45 minutes or until asparagus is very tender.

Force the soup through a food mill or processor and strain out slightly thickened broth leaving only tough stringy asparagus remains. Return the pot to heat and remaining seasonings, and the reserves tips of asparagus and the heavy cream. Simmer 5-10 minutes. Adjust salt and pepper to taste.

For the biscuits I just used an easy drop biscuit recipe and added shredded cheese and spinach

And finally for the Pink Lemonade Cupcakes I used the recipe from this blog and simple replaced the Raspberry Pink Lemonade with Pink Lemonade Mix. They are delicious and moist!

Hope everyone is doing well!