CREAM OF ZUCCHINI SOUP
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Ingredients:

2 tbsp. butter
½ cup chopped sweet onion
1 clove minced garlic
6 cups of cubed zucchini (about 3 medium zucchini) with skin on
2 cups of chicken broth
½ tsp. salt
1/8th tsp. pepper
½ cup whipping cream
Fresh chopped cilantro for garnish
Cooked chicken chunks (optional)
Romano cheese (optional)
 
Directions:
 
Sauté onion and garlic in butter until onion is transparent.
Stir in zucchini cubes.
Cover and cook for 20 minutes, stirring often.
Add the chicken broth, salt, and pepper. 
Cook for an additional 10 minutes.
Remove from stove, and blend with an immersion blender.
Return to stove top.
Stir in whipping cream. 
Heat and serve with fresh cilantro

Serves 4
 
Option 1:  For a complete meal, ladle soup onto cubes of cooked chicken in individual bowls.
Option 2:  Add grated Romano cheese to individual servings, as desired.

​CREAM OF ASPARAGUS SOUP

Ingredients:

2 tbsp. butter
1 clove garlic, minced
2 lbs. asparagus, washed, trimmed, tips removed, and spears cut into 1 inch pieces
½ tsp. salt
1/8 tsp. black pepper
2 cups chicken broth
½ cup heavy cream
Fresh chopped chives (optional)
​Fresh chopped dill (optional)
Cooked chicken chunks (optional)
 
Directions:

Melt butter  in the pot.
Add garlic and sauté for 1 minute.
Add asparagus spears, salt, and pepper.  Cook for 10 minutes.
Stir in broth, cover, and simmer for at least 15 minutes, until asparagus is very soft, but still green.
Remove from stove.
Puree soup with an immersion blender.
Return the pot to the stove on medium low heat.
Stir in whipping cream.
Add additional salt if needed.
Ladle soup into individual bowls.
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Serves 4

Options:

To make a complete meal, ladle soup onto cubes of cooked chicken in individual bowls.

Garnish with fresh chopped chives or fresh dill.

For an elegant presentation:
Remove and set aside the asparagus tips before slicing the spears into pieces.
Boil the spears for 3 minutes, dip them in cold water, drain, and set them aside or refrigerate.
At serving time, heat the tips in the microwave if needed, and use as a garnish atop each bowl of soup.
 
https://www.delish.com/cooking/recipe-ideas/recipes/a58699/cream-of-asparagus-soup-recipe/

ROAST CHICKEN SAUSAGE

Ingredients:

Detweiler’s Feta Chicken Sausage (5 links) (or other- approx. 1.35 lbs)
Cheddar Folio Cheese Wraps (optional)
 
Directions:

Preheat oven to 400 degrees.
Bake sausages in a parchment-lined square pan.
After 30 minutes, turn sausage, and bake an additional 20 to 25 minutes.
Remove from oven when golden brown.

Note: 

- I wrap my sausage in a cheese wrap.
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- These are large sausages.  If using smaller sausages (e.g. 5 sausages per pound), reduce the cooking time to 20 minutes per side.