Lately I have been forgetting that I am pregnant. Which seems kind of strange considering my belly is fully outstretched and this baby is jabbing and kicking any time I take a seat. But for some reason, (for a split second) I feel that I can order a beer or a glass of wine wine when Brian and I are out for dinner. I don’t… reality sets in, but I guess I feel that I have been pregnant for a long time; shouldn’t I be back to my old ways? But, Baby does not arrive until June.
The temperature hit 80 the other day. I was in the mood for something fresh and full of flavor. I made some killer asparagus soup and seared pork chops. I know what you are thinking, soup… on a relatively hot day? But it was asparagus soup and the temperature was cool and breezy by dinner time. This soup was so simple to make, but lick-your-bowl good. I know I say this all of the time, but I love when good ingredients do all of the work; and this soup does just that. The next day I reheated the pureed asparagus for lunch. The temperature was now in the 30’s and there was (possible) snow in the forecast. I forgot that it was spring. Luckily I had the soup to warm me up. The flavor had me hanging onto a memory of summer’s past. And although this summer will be a little different than ones I remember, I can’t wait.
Asparagus Soup
Adapted from Gourmet 2001
yield: 4 – 6 servings
3 TBS unsalted butter – divided
1 TBS olive oil
2 pounds green asparagus – trimmed with tops removed, chopped 1 inch pieces
1 large yellow onion – chopped
6 cups chicken stock
1/2 cup whole milk
fresh juice from one whole lemon
s and p
In a medium or large soup pot, heat 2 TBS butter and olive oil. When hot, add the onion and asparagus. Cook until slightly tender (approx. 6-7 minutes). Season with salt and pepper. Add chicken stock and cook on high for 15 minutes (once boiling, turn down heat to medium). Use an immersion blender to puree the soup. Add the milk. Season with lemon juice, salt and (generous) pepper. Finally add the last 1 TBS of butter. Serve with ciabatta crostini and garnish with creme fraiche.
*If making in advance: prepare soup, but don’t add the lemon juice and final butter pat until just before serving.