Monday, April 08, 2019


"You know, when you get your first asparagus, or your first acorn squash, or your first really good tomato of the season, those are the moments that define the cook's year. I get more excited by that than anything else."  ~ Mario Batali


(a simple taste of spring)
~ Slightly adapted from The Silver Palate Cookbook

2 pounds sliced asparagus (reserve tips) 
1 large bunch of leeks
1 large sweet onion
2 quarts organic chicken broth
1 stick sweet butter (love Kerrygold Butter)
coarse salt 
freshly ground black pepper
sour cream
  1. Melt butter in large stockpot. Simmer clean chopped leeks until soft, about 20 minutes, stirring often.
  2. Add chicken stock, and sliced aspargus. Bring to boil.
  3. Reduce heat and simmer 30 minutes or until asparagus is very soft.
  4. Puree stock in blender, a batch at a time. Return to pot and add tips, simmering until tender but still firm, about 5 minutes. Season to taste with salt and pepper.
  5. Ladle in bowl and top with dollap of sour cream and chopped chives.
(In the spring, the soup looks lovely toppped with chive blossoms. When the weather is warm, serve the soup cold blended with 1/2 cup of heavy cream.)
(8 servings)

“The Earl of Woolsey was indeed completely nude. He did not seem particularly perturbed by this fact, but Miss Tarabotti felt the sudden need to close her eyes tight and think about asparagus or something equally mundane.” 

― Gail Carriger, Soulless