Cookies and Soup

Yesterday, for Father's Day, while daddy was out golfing, we surprised him with these yummy peanut butter cookies...

Peanut Butter Cookies (from the Great Big Cookies Book)
Ingredients:
1 cup of flour
1/2 tsp baking soda
pinch of salt
1/2 cup of butter
3/4 cup of light brown sugar (firmly packed)
1 egg
1 tsp of vanilla extract
1 cup of crunch peanut butter

Sift together flour, baking soda and salt and set aside. Cream together butter and sugar until light and fluffy. In another bowl, mix the egg and vanilla extract, then gradually beat into butter mixture. Stir in peanut butter and blend thoroughly. Stir in dry ingredients. Chill for at least 30 minutes. Preheat oven to 350. Grease two baking sheets. Spoon out teaspoonfuls of the dough and flatten with fork. Bake for 12 to 15 minutes, until lightly colored.


Then tonight I made this cream of asparagus soup for dinner. Mmmmm. I wanted to make sure and write down the recipe so I'd have it for next year when we have our own asparagus.

Cream of Asparagus Soup
Ingredients:
2 tablespoons butter
2 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon pepper
2 cups milk
3/4 pound fresh asparagus
boiling water
salt and pepper -- to taste

Melt butter in a saucepan over low heat. Blend in flour, 1/2 teaspoon salt and 1/8 teaspoon pepper. Stir until smooth. Add milk; cook, stirring constantly, until mixture thickens and begins to bubble.
Set aside.
Wash asparagus and cut in 1/2-inch pieces. Cook asparagus in a small amount of boiling water until tender, about 5 minutes. Drain, reserving the cooking liquid. Set aside a few of the asparagus tips or pieces aside for garnish, if desired. Mash or blend remaining asparagus; set aside. Add enough boiling water to cooking liquid to make 1 cup; add white sauce and pureed asparagus. Heat thoroughly; season to taste with salt and pepper. Add whole asparagus pieces and serve.