Asparagus Bisque and Two Curries

The 608 CSK

June6, 2018

Meal 1: Asparagus Bisque, Millet-Spelt Batard, Mixed Blue Moon Lettuce

• Warm the soup gently or serve chilled.
• Warm the bread and serve with olive oil to dip into, or with soft butter.
• Dress the salad.

Meal 2: Asparagus and Spring Turnips in Yellow Dal, Curried Green lentils, Kidgeree w. Fresh Herbs

·        Heat the curries gently.  A microwave is fine.

• Heat a little oil in a sautee pan.  When hot add the kidgeree ( rice/lentil pilaf) and stir a little but do not toss.  Allow to brown a little on the bottom before stirring again.  Allow the herbs and spices to become fragrant, season, heat through, and serve.