Asparagus Soup; Weekly Menu Plan — 11 Comments

  1. Oh, I totally feeeeel for you on the end of asparagus season.
    But! OMG, your mari and I are devotees of White Food!!?? (Great minds…)

  2. The last one, poor girl, in Northern Germany the season had just begun. I wish I could send you some asparagus from here

  3. I think any vegetable is good in soup.
    Why is your husband only eating white food?

  4. Gosh, Katie, I made an almost identical soup yesterday, with asparagus from the local asparagus farm. We are right in the middle of the season here — with fresh picking for perhaps another week or so — and I’m stockpiling this soup (without cream) in the freezer for later in the summer. Yum!

  5. Ooh, I made a very similar soup last week as well. It was an experiment to try using my new immersion blender for the first time and I am in love! (With the blender AND the soup!)
    I’m so sad that asparagus season is ending, though hopefully we’ll get another week or two of fresh asparagus here in New York… I wanted to go to the farmers’ market this morning but some crazy intense thunderstorms are scaring me away. Sigh.

  6. Tanna, wine with everything!
    cookiecrumb, his is a recent and fleeting devotion… and involuntary bit he’s rather enjoying it so far!
    Ulrike, enjoy it… I’ll just be jealous…
    Like you probably were for the past 2 months ;-))
    Poppy Fields, because he is enjoying the tender ministrations of the French Health Care system….
    Lydia, I actually prefer it without cream…Mine didn’t last long enough to hit the freezer.
    Collen, big white dog…photo added!
    Joanna, immersion blenders are the wonder tool of the kitchen! Thunderstorms? My dogs go nuts…crawl under my desk and pee on the rugs… Fun!

  7. I could have used a soup like this today…it felt more like the beginning rather than end of Spring.

  8. I love soups at any time of the year made with any sort of vegetable. Asparagus is one of my favorites. Fortunately, we are usually able to purchase fresh asparagus from the market just about any time of the year…though, it is not grown in my state of the U.S. I, especially, like the creamed asparagus soup served chilled…but have never topped the soup with a dollop of yogurt, which I will do the next time I prepare it with your recipe.