Fox Valley Cooks: Friday night chef at Fox Valley Kickers

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Jim Kowall of Oswego stirs his asparagus soup to keep it smooth and creamy. | Judy Buchenot~For The Beacon-News

Cream of
Asparagus Soup

1/2 gallon water

1-1/4 pounds fresh asparagus

2 ounces chicken base

1 quart milk

1/2 onion, diced

1 teaspoon celery salt

1 teaspoon garlic salt

1/2 cup butter

1 cup flour

Combine chicken base, water and onion in a large pot. Bring to a boil. Turn down heat and simmer for five minutes. Cut asparagus into small pieces about 3/4-inch long at the thin end and 1/2-inch long at the thick end. Add to soup mixture and cook until asparagus is tender. Slowly add the milk, stirring to mix. Bring mixture back to a boil and then turn down to a simmer. Melt butter in a saucepan and add flour, stirring to make a thick roux. Add a few teaspoons at a time to soup mixture, stirring well after each addition to keep the soup smooth. Add celery salt and garlic salt. Soup is ready to serve.

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Updated: March 25, 2012 8:04AM

Jim Kowall likes that Fox Valley Kickers is a place where everyone knows his name.

The Oswego resident joined the 200-member private social club in 1999 and serves as the vice president. He also is the club’s chef on Friday evenings.

“This place is like extended family,” Kowall says. “Everyone knows each other; so no matter when you are here, you have friends close by.”

Fox Valley Kickers originally started in 1959 as a soccer club and became an official nonprofit organization in 1971. They have a 7-acre lot in Oswego that holds a 7,000-square-foot club house with a full service bar, two pool tables, banquet room and beer garden. The club organizes several members-only events such as holiday parties and a Super Bowl party.

Kowall, who is a project manager for a paving company, enjoys taking over the grill on a part-time basis at the club because he says, “I like eating.” His steaks get great reviews from club members and visitors.

“The key to a good steak is to start with a really hot grill,” Kowall says. “I use good, 1-1/4 inch thick, choice grade steaks that are fresh, not frozen. I sprinkle on some Lawry’s seasoned salt and sear them first thing.”

A rare steak needs only one flip while medium rare needs at least two.

“I never like to cook them more than medium rare, but I can cook it more than that,” Kowall says.

After the steak comes off the grill, Kowall says it is important to let the steak rest for three to four minutes so that the juices redistribute throughout the steak.

Members can have lunch or dinner at the club daily, but Fox Valley Kickers opens to the public on Fridays. Each Friday features a different special, beginning with a $10 all-you-can-eat fish fry on the first Friday, followed by ribeye steaks on the second Friday, pork chops on the third Friday and prime rib on the fourth Friday. During Lent, the regular Friday specials are replaced with the fish fry. Several other events, including an Oktoberfest pig roast, also are open to the community throughout the year.

Although the club is no longer involved in soccer, they do host events for youth. Youth teams practice on their property, and they allow Cub Scouts to use their banquet room for special events. The club also holds fundraisers and recently donated $1,000 to the Interfaith Food Pantry.

Each Friday, Kowall, who cooked in professional kitchens in the past, has a different homemade soup for the dinner crowd.

“Cream soups are one of the easiest and fastest soups to make,” he says.

Since tender shoots of asparagus have begun to show up at the markets as spring approaches, he offers a recipe for cream of asparagus soup.

“But the same recipe can be used for other vegetables like cauliflower or broccoli or even mixed vegetables,” he says.

Contact columnist Judy Buchenot at Buchenot@comcast.net.