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It's harvest time for marjoram, you can dry it and store for the winter.
Meanwhile, use it fresh for many recipes: cheese, pasta, or hot spring soups like this one.



Asparagus Soup with Marjoram

Ingredients
Serves two:
300g asparagus
1 celery stalk
1/2 onion
30g butter
40g flour
400ml broth
80g single cream
2 sprigs of fresh marjoram

Directions
Cut off top inch of each asparagus spear and set aside. Cut asparagus into slices, mince the celery stalk and the half onion.
Melt the butter in a frying pan, add asparagus slices, celery and onion and cook over low heat 5 minutes. Sprinkle with flour and stir well. Add broth and then cook 25 minutes low heat, stirring. Add the marjoram leaves.
Meanwhile cook the asparagus tops in boiling salted water for two minutes. Drain them and set aside.
Mix the vegetables in a blender until smooth. Pour in the pot with the single cream and cook 5 minutes.
Garnish with asparagus tops and marjoram leaves.

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One yar ago:

Potato Balls with herbs

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This goes to Debinhawaii from Kahakai Kitchen who's hosting the weekly event Souper Sundays (now Soup, Salad and Sammie Sundays).

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