Smoked Butter

The recipe I was cooking last night called for smoked butter. I'd never come across this until now, but, slave to culinary trends that I am, I took myself along to Moore Wilson's and found that they had smoked butter on the shelves. And not just any old smoked butter, but Smoked Butter by Al Brown, so it must be good!

I was using it in an accompaniment to my fillet steak - cauliflower purée. The recipe called for the cauliflower to be cooked in the butter and milk, and then purée'd with some of the milk and butter, until the desired consistency was found. This I duly did.

The end result looked like this:

But I was left with a bowl full of the milk/butter mixture. What to do?

Last week we'd had some of the spring's first asparagus, and very nice it was too. As is my habit, I keep the harder bits that you break off the end as too tough, and use these for soup. Today I made cream of asparagus soup, with the remaining smoked milk/butter. It was lovely.

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