I’ve had greens on my mind quite a bit lately, and so it was only a matter of time that a vegetable not classified as a “green” but which is very green would surface. Spring has exploded here, and it’s difficult to avoid the beautiful asparagus I’ve been seeing at the grocery store. It’s a bit challenging to pass up a sale, so invariably a bundle is put in the basket even though it wasn’t on my list. Unfortunately, the beautiful pencil thin stalks were pushed back in the vegetable drawer, and somewhat forgotten. For a vegetable that has been referred to as the Food of the Kings, this is a sad state of affairs.
Often, recipes I’ve seen initiate a purchase, but in the case of the forgotten asparagus, it was the sale. Once I’ve made the purchase, then a seed is planted in my brain and I head for the recipes. Of course once I’d located a recipe, I realized I hadn’t seen the asparagus. Had I really purchased it? Not completely sure, I picked up another bunch at the store, and when I went through the vegetable drawer, while putting the groceries away, I found the other bundle still wrapped in plastic and looking as fresh as ever. Good thing we like asparagus because I now had quite a bit of it.
Soup was definitely in order. Beautiful silky, creamy and very green Cream of Asparagus soup — quite different from the Campbell’s my mother used to purchase for me when I was growing up.