I want to go home right now. And I want to make Leek, Asparagus & Herb Soup right now. And I want to eat this right now. In reverse order.
It’s been a while since I tried a good soup. Meaning since March 8, when I posted the recipe about Curried Carrot Soup.
I’ll admit, I’m a sucker for vegetable purees. But, for some reason, spring heightens this craving, — probably because of leeks, which have to be one of the greatest soup ingredients ever. Potato Leek Soup was the first soup recipe I ever tried, and it bowled me over with simplicity, nutritional profile and deliciousness. When I learned to chill it, add sour cream and call it Vichyssois, I felt like a genius.
You might remember last week I was pimping asparagus. That passion survives three go-rounds with the spring favorite. And here I go again.
There’s so such thing as too much asparagus, at least I don’t think so. If I hit that distant point, I probably won’t tell you.