Cookin with Queen B

LIFESTYLE Cookin with

part two in a series

by Bridget Dale

Queen QueenB B

Crab Asparagus Soup

1 pkg. peppered gravy mix ½ lb. asparagus 2 cups water ½ lb. crab or imitation crab ½ tsp. Creole seasoning mix 2 cups milk

Break off hard ends of asparagus and discard. Cut remaining asparagus into ¼ inch slices. Gently boil gently in 2 cups of water till tender; add the crab and stir. Add the peppered gravy mix and Creole seasoning to the milk. Mix well and pour into the crab and asparagus. Cook till creamy and serve hot.

Yields 4-8 oz. servings.

Sometimes a mistake turns out to be a good thing.

Sometimes a mistake turns out to be a good thing. In the early days of Queen B’s Tearoom my husband and I worked together, but John was no cook (bless him). One day as I was making scones, I asked him to boil the asparagus for cream of asparagus soup. Then I asked him to open the crab so that I could make the spinach-crab spanakopita. Much to my horror he put the crab in with the asparagus. So, what was I to do?

We accidentally invented crab-asparagus soup which tasted quite good, so we continued serving it every Friday for the next six years. Little did I know that it would become a Tearoom favorite. Making a mistake doesn’t mean the end of the road. Just roll with and see what happens—it could be a happy mistake. Bridget Dale, also known as Queen B, is a born and bred Brit who became an American citizen to serve thirty years in the US Air Force. Perhaps better known locally for her culinary skills, Bridget owned and operated Queen B’s Tearoom in Ingram, Texas from 2002 until 2013. People came from far and wide to enjoy her thoroughly British savory and sweet treats, along with the fun atmosphere.

Queen B now dedicates her days to the Hill Country Youth Ranch Thrift Store in Ingram, Texas. She still loves to cook the foods of her homeland and invites you to volunteer at the Thrift Store, where you still may enjoy her delightful treats from time to time.

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