You can find anything from old mirrors to vintage clothes. But mostly I saw porcelain, pottery, and other tableware. With all that was available, I actually controlled myself and only bought three items and some farmers market food. I had a lot of fun looking and saved my money.
I did find a few items that struck my eye. A set of four table napkins, gardening gloves, and a tiny tea cup and saucer.
The garden gloves were new and only one Euro. I needed a new pair since I had lost my last pair and I loved the pink floral design (though it looks red in the picture).
Here is a close up of the design on the table napkins. They are linen and from Germany. Estimated around the 50's. They just need to be thrown in the wash and they are ready for a dinner party!
This tea cup caught my eye! It is purple and I am loving all shades of purple right now!
After hours of strolling around through the market, it began to rain so my husband, friends, and I headed towards the farmers market portion where there were tent coverings. I spotted some fresh spargel, which is in season right now. I had previously tried spargel soup (white asparagus soup) and thought it was delicious. So, I decided that I should try to make it myself. I never knew that asparagus came in white or that it could come in so big of a size. To be honest, I'm not even sure if they sell it in the States?
I also bought some strawberries which are also in season and some farmers market cheese! I did not use the strawberries in this recipe.
I had high hopes for the quality of the spargel and straberries as I ended up paying 15 Euro for both.
Here is how I prepared the yummy German spargel soup:
Spargel Soup Recipe:
2 lbs of fresh large white asparagus
1/2 cup of half and half
1/2 cup of chopped onions
2 Tbs of light butter or margerine
6 cups of low sodium chicken or veggie broth
A few splashes of white wine (dry or sweet)
Dashes of salt and pepper
sour cream (optional topping)
cheese of your choice (optional topping)
dried cilantro leaves or parsley (optional topping)
Makes about 6 servings
1) Before you start cooking, you want to peel the asparagus, chop into two inch pieces, and cut the heads off to use for later.
2) In a large saucepan, sautee your chopped onions and butter and then add your chopped asparagus minus heads. Cook for 5 minutes with lid.
3) Add broth and boil for 30 minutes or until asparagus is soft.
4) Carefully add hot mixture to a blender or food processor and blend. Make sure you put a towel over the blender so the hot boiling soup doesn't explode out the sides and onto your hands.
5) Return to saucepan and add the asparagus heads. Simmer for 5 minutes or until the heads are soft.
6) Add your splashes of wine and salt and pepper to taste.
7) Turn off your burner and add your cream.
You are done. Let the soup simmer and enjoy! I like to add a spoonful of light sour cream and grate some cheese over it. This time I used the cheese I bought at the farmers market. Also garnish with dried cilantro leaves or parsley if you desire.
I am not an expert at photographing food, but I assure you it was yummy!
For those who try this recipe, I hope you like it and let me know how yours turned out.
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