|I'll just say it was an Instagram photo, so it's supposed to look this crappy.|
If I had better white-balanced and hadn't been in a rush to EAT IT, you would see what a lovely chartreuse color the soup is. Really, a perfect spring soup.
Regular readers already know about the CSA Share Ninja Rescue: this week's post included some ideas for asparagus, but I had to keep this one separate for its own post.
It's solo post-worthy. (Try saying that five times quickly.)
It was also a huge milestone in our house because Mr. Ninj hates asparagus. HATES. I mean, doesn't-even-like-to-be-in-the-same-room-with-it hate. (That's a lot of hate.)
Turns out, after all these years, we've realized it's a texture hate, not a taste hate. So when we were out to dinner recently at the Kitchen Table Bistro, I asked him to try the asparagus-ramp soup I had ordered ...
... and he liked it!
Needless to say, after being an asparagus-free household for so many years, I felt liberated. I immediately bought some fresh asparagus and made this soup.
And Mr. Ninj liked it!
|Cripes, I couldn't even get decent white balance on the asparagus!|
An asparagus soup, given the thumb-up by an asparagus hater: that's a serious seal of approval, don't you think?
Now aren't you curious to try it? Not yet? How about if I tell you that it's wicked easy, too?
I thought so.
|My garden: nothing to do with this post, I just wanted to redeem myself, photography-wise. |
I particularly love the natural twig fence (for the peas).
Cream of Asparagus Soup with Crab: (adapted from a recipe in Traditional Home)
1 bunch asparagus, trimmed and cut into 1/2-inch pieces
2 large shallots
2 teaspoons thyme leaves
2 tablespoons unsalted butter
3 tablespoons white wine
2 cups half and half (I use the low-fat kind)
1/2 - 1 cup chicken or vegetable stock
salt and pepper
4 ounces lump crab (I used the refrigerated kind: probably not the best but hey, I live in Vermont -- not exactly crab country)
Bring a pot of water to a boil and blanch the asparagus for about 1 minute. Remove from water and plunge into an ice-water bath. Set aside.
In a saucepan, cook the shallots and thyme in the butter over medium-low heat until soft (about 3-5 minutes). Add the wine and cook until it evaporates. Add the half and half to the pot and bring JUST to a boil. Remove from the heat and add the cooked asparagus. Using an immersion blender, puree the soup, adding broth if necessary to bring it to your desired consistency (reheat a bit if necessary before serving). Season to taste with salt and pepper and add a few tablespoons of crab to each bowl when serving.