IN THE KITCHEN WITH: Jim Herrington and Carol Camiener

Jim Herrington and Carol Camiener like to host brunch get-togethers and used to have people over on a monthly basis. The couple enjoys cooking for fun and picking up produce from the Sarasota Farmers Market.

Herrington has a media background in news television and retired from ABC television in ’93. Camiener is on the board of trustees at Ringling College of Art and Design, on the board of Sarasota Season of Sculptures and a co-chair of the Southwest Florida Glass Art Alliance. Aside from cooking, this couple enjoys collecting art and has an impressive collection.

Asparagus Soup
Ingredients:
2 tablespoons Margarine
¾ cup onion chopped
1 cup leeks (white part only) chopped
½ cup carrots chopped
½ cup celery chopped
2 pounds of Asparagus cut into one-inch pieces (separate the tips from the stems)
1 teaspoon curry powder
salt and pepper to taste
½ cup hazelnuts skinned and roasted
3 pints of Chicken Stock

Directions
1) Sautee onions, leeks, carrots and celery in margarine for about ten minutes.
2) Clean asparagus, cut it into pieces and reserve the tips for garnish.
3) Add asparagus to other vegetables. Stir and cook it for five to ten minutes.
4) Add curry powder, pepper, salt, hazelnuts and stir well.
5) Add chicken stock and simmer for 30 minutes. Put through Cuisinart or food mill.
6) Blanch tips of asparagusand add to soup
7) Can be served hot or cold with a dollop of yogurt or sour cream.