Oh internet, it is SO not fair. Here it is, March already, and I thought I had escaped cold and flu season. I thought I was golden! I haven't been sick once this entire winter, which if you take into consideration the fact that I work with children, is a minor miracle. UNTIL. TUESDAY. Because one brilliant student thought it would be a good idea to come to class sick and cough all over me. Boo.
And here it is, March, the birds are singing, the daisies are popping up, the sun is shining, and I am hacking and heming and feeling like a couch-bound lump of miserable. I can feel the sick sitting in my bronchials just waiting to lay me to waste. All I want to do is curl with a blanket and a cup of lemon tea and watch the Colbert Report all day long.
Oh, and eat this soup.
Can't forget about this soup.
I'm not quite that dead yet.
I think a good recipe shows off the flavors of the ingredients. When I was a kid my mom had this old battered red Betty Crocker cookbook from the 1960's full of truly horrible recipes. Everything, animal or vegetable, was rendered totally flavorless in the face of all the sugar, salt, vegetable oil, and shortening used in those recipes. I remember making sugar cookies out of one of the recipes and wondering how such good ingredients, tasty things like butter, flour, and sugar, could be made to taste so bland, so flavorless, so bad.
A lot of times, soup is like that. Until a few years ago, soup for me was the nasty salty stuff that came in a can, all salt and MSG and chunks of mushy bland stuff suspended in a viscous red sauce. Yuck. It makes you wonder how they manage to take live ingredients like vegetables and noodles and make them so dead and tasteless.
This soup is the complete opposite of that. This soup is bursting with fresh, lively flavor. This soup is alive. This soup makes me feel alive, even when I'm sick as a dog and languishing on the couch in a flu-induced stupor. After all those long months of winter, it's good to eat something fresh and alive.
Creamy Asparagus Soup
Serves 4 for lunch, or 6-8 as an appetizer
Tastes great with a grilled cheese sandwich
Part of why this soup is so good is because the asparagus really is the star of the show. This soup is simple, the recipe is straight-forward, and all the other ingredients work together to compliment and enhance the asparagus flavor. I adapted this recipe years ago from a recipe in Everyday Food. However, that recipe made a TON of soup (just, too much soup) and is crazy lemony. I like this version better.
So, lets get started! You are going to need all this stuff: