I seem to only plan to make soup on days when the weather is patently inappropriate for it – like today, when the temperatures neared 80. This recipe – and the asparagus from the market – looked too good to wait for cooler weather, so soup for dinner it was. I started dinner after picking Mike up from the airport, and by the time the leeks, asparagus, celery, and onions for this recipe had slowly cooked in a bit of olive oil, we were all STARVING. This soup was less filling than I expected – though it probably would’ve made a more substantial meal with the poached egg and toast that Jamie recommends. Instead I served it with a drizzle of olive oil and a pinch of sea salt, accompanied by a salad and slices of Zingerman’s all-local West Wind bread.
I look forward to many, many more asparagus meals as the spring carries on, though I don’t know if this soup will be one of them. While we enjoyed it, I don’t know that it was the best use of this flavorful and surprisingly sweet veg. The soup was a little thin, and mostly tasted green – not a bad thing, but I think I’d prefer to let the asparagus shine on its own, topped only with a bit of olive oil, salt and pepper, or shaved parmesan.