these are the ingredients that you will need to make this recipe:

1 large pineapple, ripe, leaves reserved, peeled, cored, and cut into chunks
3 pears, peeled, halved, and cored
2 cups cooled camomile tea
1/2 cup fragrant dessert wine (recommended: Muscat de Beaumes de Venise or Sauternes)
Honey
Freshly squeezed lemon juice

Cooking Recipe:

In a food processor, combine the pineapple and pear chunks. Puree until smooth and strain through a fine sieve into a bowl. Add the tea and wine and mix. Add honey and lemon juice a little bit at a time to taste. Chill until very cold. Serve in bowls or martini glasses, garnishing each bowl with 2 pineapple leaves, sticking up like rabbit ears.

Ingredients:

1 pound asparagus
6 cups chicken stock or canned broth
1/2 cup minced shallot
1 potato, grated
Salt and freshly grated pepper to taste
Plain low-fat yogurt or low-fat sour cream for garnish
Grated lemon peel for garnish
Snipped fresh dill for garnish

Cooking Recipe:

Peel and trim the asparagus, reserving the trimmings. In a large saucepan bring stock or broth to a simmer, add trimmings and let stand 15 minutes.

Rinse spears, pat dry and cut into 1 1/2 pieces, reserving tips. Strain stock or broth into a large saucepan and add the asparagus stalks, shallot, potato and salt and pepper to taste. Bring the liquid to a boil over high heat and simmer (means to cook slowly) the mixture, stirring occasionally, for 25 minutes, or until asparagus is tender.

Meanwhile, in a saucepan of boiling salted water blanch the asparagus tips until just tender, drain and refresh.

In a food processor or blender puree the soup in batches until smooth, correct seasoning and return to saucepan. Heat until hot.

To serve: ladle soup into bowls and garnish with reserved asparagus tips, yogurt, lemon peel and dill.