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Cinnamon Mornings and Chocolate Dreams

Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.

MIso, cashew and lavander live cream soup Recipe

Brought to you by At Huber's Inn

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	Prep Time: 15 min
Yield: 4 servings

Ingredients:
White miso, raw cashew nuts butter, powder of dried lavander flowers, powdered fennel,orange flower bee honey (or any other favorite natural bee honey) distilled water.

4 fresh asparragus tips

Instructions:
On the stove, pot with 4 cups of water. Heat. When 1st boil BEGINS, turn off heat.

In the meantime, in the blender, place 6 spoonfulls of white miso, 3/4 cup of distilled water (just enough to cover the helix) Also add 6 spoonfulls of fresh raw cashew nuts butter, 2 tea spoons of powdered lavander flowers, 1 1/2 tea spoons of fennel (or to taste) and 1 tea spoon of natural orange flower bee honey (to taste. Again, ALL ingredients here are TO TASTE :)

In the very hot water that boiled just once, you immerse the tender tips (about an inch long) of the asparragus. You leave them for 30 seconds and pull them out of the hot water (you don't want to kill their enzymes).

Now you can pour that hot water into your liquid paste in blender, until you get the consistency you prefer in the cream you are serving.

All the time you have had your four soup dishes in the oven at low temperature (100 degrees) as to have them really hot as you serve the soup into them, and present it to your guests.

Ornate each plate with the tip of an asparragus.

Bon appetit!

Mix all and liquify together until you have a relatively liquid paste.

Notes:
This recipe (as most of our recipes) is raw, simple, delicious, festive and easy to prepare.

Should you care for other recipes such as this one, please request our Huber's INN Port Townsend "Celebrate Life with Live Delights!" booklet at inn@loshuber.c