Recipe of the Week

Ingredients

• 1 14.5 or 15 oz can of asparagus cuts and tips
• 4 cups of milk
• 1 cup finely chipped onions
• 1 cup butter or margarine
• 1 cup flour
• 1 teaspoon salt
• 1 teaspoon chicken bouillon
• 1 1/2-inch piece of fresh ginger, peeled and sliced thin
• 1/2 cup (120 mL) dry white wine
• 2 cups (480 mL ) 99% fat-free, no-salt-added canned chicken broth
• 1/2 onion, about 6 ounces (150 g), chopped
• 1 rib celery, chopped
• 2 large garlic cloves, minced
• 1 3/4 pounds (840 g) butternut squash, peeled and cubed
• 1/3 cup (133 g) nonfat plain yogurt + additional yogurt for garnish
• 1/3 cup (160 ml) skim milk
• 2 tablespoons (6 g) chopped fresh chives
• 1 lb (500 g) carrots, peeled and coarsley chopped
• 1 baking potato, peeled and diced
• 4.5 cups (1.125 L) vegetable stock or water
• 3/4 cup (90 g) chopped onions
• 2 cups (500 ml) prosecco or other dry sparkling wine
• 1.5 stalks celery, chopped
• 2 tabs (30 ml) extra virgin olive oil
• 2 bay leaves
• freshly ground black pepper
• Salt