Fresh oregano





Italian organic oregano grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your recipes.
Agrigento, Sicily, Italy

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Angela's Italian and Sicilian Recipes
Cream of Asparagus Soup
Cream of Asparagus Soup
(Crema di Asparagi)
1 pound asparagus, cut into 1-inch pieces
1 and 1/2 teaspoons butter
1 small onion, coarsely chopped
1/2 leek, trimmed of all but 1 inch of dark-green top, sliced
1 celery stalk, sliced
1/4 teaspoon salt
2 and 3/4 cups chicken broth
White pepper
Pinch of nutmeg (optional)
1 tablespoon pine nuts
Bring a medium pot of water to a boil.

Add asparagus (make sure water covers asparagus).

Cook 5 minutes.

Drain, reserving 1 cup asparagus water.

Remove 16 asparagus tips.

Cut in half lengthwise; set aside.

Heat butter in a medium saucepan over low heat until melted.

Cook onion, leek and celery, covered, stirring occasionally, until soft but not brown, 10 to 16 minutes.

Add salt.

Add broth; bring to a simmer.

Cook, partially covered, 8 minutes.

Puree broth mixture, asparagus (not tips) and reserved asparagus water in a blender, in 2 batches.

Return pureed soup to pot.

Heat until it just reaches a simmer.

Season with pepper and, if desired, nutmeg.

Cover; remove from heat.

In a small pan, toast pine nuts over medium-low heat, shaking pan occasionally, until nuts are fragrant and browned in some spots, about 6 minutes.

Season nuts with salt.

Divide soup among 4 bowls.

Top each with 8 asparagus-tip halves and toasted pine nuts. Makes 4 servings.
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