Re: [gardeners] I'm here

Laura Hunter (
Mon, 15 Jun 1998 18:28:25 PDT

>Couldn't say.  Maybe, if the stems are green. 

Of course the stems are green. I used green wax!!!!!!

Thanks anyweigh. I am posting a recipe that I put on another mailing 
list a while ago to say thank you for your help. It's from one of my 
favorite restaurants in Maine. 


Recipe By Chef Rich Lemoine, Salt Marsh Tavern, Kennebunkport, ME

1/2 pound butter
3/4 cup flour
1/2 bunch celery -- coarsely chopped
2 large onions -- coarsely chopped
2 cups mild green chilies -- diced
6 cloves garlic -- crushed
1 gallon chicken stock (preferably homemade) -- heated
2 cups grilled chicken -- cubed
Plenty of the following seasonings:
ground cumin, salt, pepper, white pepper oregano, chopped parsley

Cilantro Cream 

3/4 cup sour cream
1 bunch cilantro
1/4 teaspoon white pepper
1/4 teaspoon salt
1/2 teaspoon ground cumin
scallions -- chopped


In a large stockpot, saute all vegetables in the butter for about 10 
minutes or until wilted. Add flour to make a roux, then add hot chicken 
stock and
remaining ingredients. Simmer for 10 minutes. 

For cilantro cream: Put all ingredients in a blender and blend until 
smooth. Put cream in a squeeze bottle or a baggie with one corner 
snipped off. 

Put soup in individual serving bowls. Garnish with cilantro cream and 
chopped scallions. 

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