AAAAAHHHH Travel and Food...after family they are my passion.  We just returned home from our
Northern European (which included that remote Viking island called Iceland) and I am full of stories
and food for you.  In lieu of posting ALL 1800 pictures I will try to encapsulate in upcoming blog-
posts some of the more memorable foods and highlights of where we were.  Maybe giving you
a new place to travel to, or a dish you can cook in your kitchen. 
We left on a Friday night from Newark Airport flying on Lufthansa to Frankfurt, Germany with a 4
hour layover (ie: lots of time to hit regional food stands in the airport) and connecting to another
flight ending in Copenhagen, Denmark.  The flight was blessedly uneventful.  Service was lovely
the meals were not.  Can anyone please inform me why plane food is almost a punishment instead
of a meal??  Anyway, no on flies for the food, it's just a way to get from point A to point B.
  The excitment builds, we are ON TIME!

  My little one patiently waiting to board with a good
book.  We get to Frankfurt around 11:45am the next day and hit a Cafe' right out of the gate. A strong
espresso with a sugar biscuit says WELKOMMEN to Europe for us.
                                                                                                               
So here  we are...we are glad to be in Europe and on vacation!  The espresso helped and we "lounged"
in this Cafe' which was actually part of the Santander Bank branch at the airport.  Tres' Continental!
I make a point of this because it's precisely why I think travel is so important in our lives...it shows us
that everyone does not live the way we do...a cafe' that serves liquor and food in a bank?  That's a travel
experience.  After our extended lounging period we made our way towards our gate realizing that we
still had hours to go.  Immediately next to our gate was a German food company's airport outpost,
Meyer.  Apparently they have an extensive network of restaurants and catering businesses throught the
region.  This says to me, it's local.  It's not owned by Unilever or General Mills or Kraft..so, we'll eat there.
First thing I spot, and this was on the "what to eat where" agenda, were Frankfurt Sausages...we know
them as hot dogs and in my food filled mind, having a frankfurter in Frankfurt was mandatory. I have my
chance!!  We ordered one (actually an order came with two franks, a half of a baguette like roll, and
the perfunctory ketchup packets).


the sign reads Housemade (their own recipe) Frankfurter
Sausages or Wursts.  They were very good, I do prefer the American version though (Sabrett, Nathans,
Hebrew National, Best).  I would say there was more spice, aromatic spice not heat spice in the
mix than there is in ours with more of a smoky taste.  Also, I like the American invention of the soft
split bun (the hot dog roll) instead of the baguette.  But I was very glad it wasn't exactly the same thing
I can get at home.  Again...it's why I travel. 

Notice the bowl of a white soup in the picture with the hanging hot dogs.  They had an array of soups to
chose from so I asked the counter person what is the most "German" of the selection.  "SPARGELSUPPE"
was her response.  Spargelsuppe.  say it again.  Spargelsuppe.  WE'RE IN GERMANY!! We have to
have Spargelsuppe.  This time of the year it's the season for Asparagus, especially White Asparagus and
apparently a beloved vegetable of the German people.  Smart.  One of my favorites too.  Later in the trip
when we were in Kiel, Northern Germany, I purchased 2 cookbooks, one of which was titled SPARGEL.
The other was a magazine dedicated to the Spring treat known as SPARGEL.  (I'm finding I'm obessed
with the word). We ordered the soup.  One thing we found at many of the Norhern European restaurants
was that the food was seasoned with more salt than we usually used.  The Spargelsuppe would have
been outstanding if it wasn't so salted.  The taste and creamy consistency were awesome anyway.

You can see from these soup selections that they are catering to the international clients who travel
through the airport.  I'm in Germany, I want something German.  And I got it.  Here's a version, and
there are many, White Asparagus preferred, but green are used also for SPARGELSUPPE.
Use 1 lb. of peeled and chopped white asparagus.  Imperative to peel the white asparagus, they have
a tough outer layer.  In 4 cups of boiling chicken stock or vegetable stock, add the asparagus and 2
peeled potatoes.  Add 1 tsp. of sugar.  Let this cook for about 25 minutes.  Test the potatoes with a pick.
They should be done.  Let the mixture cool.  In another soup pot, melt 2 tbs. of unsalted butter and
saute' 1 medium onion, finely minced for about 10 minutes, till sweet and soft.  Season with salt and
white pepper. Add this to the asparagus and stock and in batches puree this in a blender or food
processor.  Add it all back into the pot and add 1/2 cup heavy cream.  Bring this just to a boil without
letting it boil..simmer for 15minutes, stirring.  Squeeze in 1/2 lemon.  Stir.   Test for seasoning.
The soup should be very earthy with a little sweetness from the onions and cream.  A tradition garnish
is a dollop of whipped, or sour cream.  Your choice. 
A WUNDERBAR WELKOMMEN into Europe and to start our vacation.  Spargelsuppe.
This week I must find some White Asparagus. Why?  Spargelsuppe. That's why.
More trip stuff later in the week...enjoy the weekend!