Thursday, November 6, 2014
Cream of Asparagus Soup and The Good, The Bad and The Ugly
Here goes--and not necessarily in order of my title. I had such great plans for my "social media break". I'd planned to clean out the pantry, the refrigerator and the freezer. I would make delicious dishes to share with you. Let's start with day one, last Thursday. THE BAD: The downstairs furnace wasn't working. It was cold. I called our furnace company. They'd send someone out first thing Friday. Uh no, The Baker would be at his once a week job. THE GOOD: I would be heading out early for a one-on-one class for my Apple devices, a stop at the bookstore and then lunch with friends. THE UGLY: When I left the house, big snowflakes were falling. A mile north, it started to rain. The rain turned to sleet. The sleet turned back to snow. Gale force winds rocked my vehicle. I finally pulled off the road into a church parking lot. Should I turn back? Should I seek refuge in the church? Should I keep going? I don't even think the US Post Office would have kept going. In the end, the lunch with my ladies enticed me to continue on through the rapidly changing weather. I had my class, visited the book store and met Diana and Jane for a warm, cozy and delicious lunch.
Despite the weather, we had twenty-five adorable trick-or-treaters at our door. Before they arrived, I pulled this reminder of spring from the freezer. So, I guess I accomplished a small portion of what I had planned--one less soup container in the freezer.
And, once again, this morning we awoke to a non-working furnace!
Cream of Fresh Asparagus Soup
3 Tbsp of salted butter
24 spears of fresh asparagus
1 cup chopped scallions (include part of the green)
1/2 tsp finely chopped garlic
1 tsp fresh lemon juice
1 medium potato, peeled and cut into large dice
Salt and pepper to taste
1 cup milk
1 cup chicken stock
1/2 cup heavy cream
1. Slice the asparagus spears into about one inch pieces. Melt the butter in a deep heavy pan. Add the asparagus, scallions, garlic, potato and lemon juice. Season with salt and pepper. Cover the pan and cook very slowly until mushy.
2. Turn off the heat and stir in the chicken stock. Turn the heat on to low and continue to stir until the soup comes to boil. Simmer for ten minutes. Remove from the heat and puree with a hand-held blender or in a regular blender. Return to heat and mix in the milk and heavy cream Heat to a simmer and serve.