GEORGE'S RECIPE of THE MONTH.
 George has had a love of all things culinary from a very young age, and throughout his career, has worked with renowned chefs and food technologists. He discovered his passion for cooking at the age of five after spending time in his grandmother's restaurant. From then on, under his mother's guidance (who is a talented cook of her own accord) George recalls cooking anything his mother would let him, starting out with scrambled eggs and hamburgers and quickly moving on to fine Italian and French dishes.
After many years of honing and perfecting his culinary craft, George still enjoys what he humbly considers: "complimenting my family culinary experience," by taking courses in regional cuisines pertaining to the vegetable ingredient products his family specializes in, namely: Asian, French, Mediterranean, Mexican and Tex Mex.
Because of George's extensive knowledge and passion for food, he is a great resource to customers in helping them find the right ingredients for their recipe needs. "I need to understand what's happening in the kitchen," he explained. "If my client has an unfavorable flavor note, I need to be able to assess the situation to understand why." That extra level of service and care undoubtedly stems from his love of food and his work alike, which fortunately for George, go hand and hand.
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2 pounds green asparagus
1 large onion, chopped 1 clove of garlic, minced 2 tablespoons GC Farms’ extra virgin olive oil 1 tablespoon unsalted butter 5 to 6 cups chicken broth 1/2 cup crème fraîche 1/4 teaspoon fresh lemon juice |
  1 - Cut asparagus stalks into 1/2-inch pieces.
2 - Cook onion in 2 tablespoons olive oil in a heavy pot over moderately low heat, stirring, until softened. Add garlic and simmer another minute. Add asparagus pieces and salt and pepper to taste and simmer, stirring, for 5 minutes. Next, add 5 cups broth and simmer, covered, until asparagus is very tender, about 15 to 20 minutes.
3- Purée soup in batches in a blender until smooth, transferring to a bowl, and return to pot. Stir in crème fraîche, then add more broth to thin soup to desired consistency. Season with salt and pepper. Bring soup to a boil and whisk in butter.
4 - Add lemon juice and serve.
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                                                                                           APR 2015
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