You needn’t tell me that a man who doesn’t love oysters and asparagus and good wines has got a soul, or a stomach either. He’s simply got the instinct for being unhappy.
~ ‘Saki,” pen name of Scottish writer Hector Hugh Munro (1870-1916)
We have been eating asparagus from our garden for the past two weeks. We have a bumper crop this year and since I don’t like canned or frozen asparagus, the only left to do is eat it day after day after day until the season ends. Barbara Kingsolver, in her book Animal, Vegetable, Miracle: A Year of Food Life, wrote about how the asparagus season lasts just long enough for us to grow sick of it and not want to see it again for another year. I couldn’t find that particular quote, but did find this:
“Respecting the dignity of a spectacular food means enjoying it at its best. Europeans celebrate the short season of abundant asparagus as a form of holiday. In the Netherlands the first cutting coincides with Father’s Day, on which restaurants may feature all-asparagus menus and hand out neckties decorated with asparagus spears.”
~ Barbara Kingsolver, Animal, Vegetable, Miracle: A Year of Food Life
It was that book, by the way, that inspired me to plant my first asparagus bed while we were living in NE Ohio. The asparagus bed is one of many reasons I’m happy that M the Younger and his wife are renting our house and property in the Bogs. They both like asparagus, they also like to grow their own food, so the asparagus bed has not gone to waste or ruin.
The photo I began with doesn’t do the beauty of this soup justice. Picking an orange bowl to photograph it in was probably a mistake, and the soup was a little on the thin side so the garnish of asparagus tips gave in to gravity and sunk into the soup. Ladled into a white bowl, you would have been able to see how beautifully green this soup is.
I have tried several recipes for asparagus soup. This is my favorite. You can find the recipe here. The only thing I change when making it is the broth. I have used a homemade light vegetable broth and, in a pinch, Better Than Bouillon No Chicken Base (which I think has something of a celery flavor to it which is fine for this soup). The next time I make it, which might be soon, I want to try this broth although I might leave out the parsnips. I think the leeks and mint would be a wonderful compliment to the asparagus. M wants to try putting a bit of cream in it and serving it cold. We will probably try that, too.
I am also thinking that this might be a good soup to freeze to eat later. I am going to give it a try with the next batch, assuming we don’t eat it all first.
Thank you for stopping by for Souper Sunday. If you decide to give this soup a try, let me know how it turns out for you. Also, if you have any good asparagus recipes, feel free to share them with me in the comments section. We’re gonna be eating A LOT of asparagus over the next few weeks. I don’t think I’ve ever seen a harvest this big before (from our garden).
Be good, be kind, be loving. Just Be. 🙂
A few of the 10,000 reasons to be happy: 176) Asparagus!! 177) All the ways you can prepare and eat asparagus! 178) Waking at sunrise and listening to thousands of laughing gulls greeting the morning from the farm field next door. 179) Hearing a bob white’s distinctive call (which means they’re back for another season). 180) A phone call from my granddaughters this morning to wish us a Happy Easter. Speaking of which, Happy Easter to those of you out there celebrating it!
7 thoughts on “Souper Sunday: A lemony asparagus soup”
Looks wonderful. I’ve never made anything with asparagus have only just eaten it as is. Soup sounds good.
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The harvest has been so good here (and it’s a large asparagus bed!) that we have to get creative with the stuff, Dawn. Otherwise, we get sick of it early in the season. The season lasts about 6-8 weeks and we are now harvesting the equivalent of two big bunches (like you see at the market or store) per day. It’s amazing how fast it grows in this heat. We pick it in the morning and there is more ready to harvest by evening.
It looks yummy, Robin. I haven’t seen local asparagus yet, but I guess it should be around any day now.
I like roasted asparagus (honestly, I like any vegetable roasted). 🙂
I also think it’s really good in stir fries–maybe with some sesame oil?– or added to Thai-style curries. I did see a recipe recently. I think it was an asparagus pesto–you briefly cooked the stems, then put them in the food processor with garlic, olive oil, and parmesan. The tips were added later. If I remember where I saw the recipe, I’ll come back and post it here.
I haven’t eaten asparagus for years. I haven’t found a local organic grower in this area so go without. I used to love it 🙂 The soup sounds yummy!
I found a slow cooker recipe for Asparagus Risotto that I loved. Not sure if you use a slow cooker but let me know if you want it. Still waiting for fresh local asparagus here. 🙂
I LOVE asparagus and I am jealous! Wish I lived closer so I could help eat it. I have never gotten sick of it! But I too only like it fresh, not canned or frozen.
MMM I make GF Asparagus white pizza, Against the Grain Crust, smear olive oil and garlic over it, shake some oregano, black pepper, and parm…blop on bits of ricotta, put on shredded monteray jack or mozz cheese(hard to find gf mozz here) and then take a carrot peeler to the asparagus alllllll over the top, then sprinkle some more parm! Bake 400 for 18-22 minutes!