Creamy, Without Cream
Yes, unfortunately we are still experiencing soupy weather. Warmer, but gloomy and soupy.
So, I can't help myself with one more soup before nicer weather arrives for good.
My inspiration for this was my Gluten-Free Cream of Mushroom Soup. Hmmm... it seems that I still have not blogged my Gluten-Free Cream of Mushroom Soup. I need to do this. It is outstanding! I love that soup.
But we aren't talking about that soup here. Similar, but different, soupy soup.
This asparagus is here now, and now is the time to blog it. Asparagus necessitates a few minor changes to my fabulous mushroom soup.
Change of herbs. Change of zing. Change of vegetable. Change of zang.
I love this change of vegetable. I love asparagus. I love it when it is tall and thin and dark green.
Would you believe I grew up picking "wild" asparagus? I call it "wild," with quotes, but it wasn't really wild. It was started by someone with a brilliant, tasty idea many, many years prior. But because no one maintained it in any way, shape, or form, I call it wild.
No one had done anything to it for decades, probably. Nothing except pick it. It wasn't really maintainable. It wasn't even growing in a garden. It just grew, all by itself, there along the tops of irrigation ditches that fed acres and acres of alfalfa fields.
And once it started growing, we picked it. Only once a year, in the spring. Year after year after year. A few hours of walking, stooping, snapping, bagging, walking, stooping, snapping, bagging. Around the rims of dozens and dozens and dozens of acres.
Sound like fun? Good, you're recruited!
No, but really, when we all helped out, it was so worth it. Every foot-long, pencil-thin sprig of that chlorophyll-loaded asparagus.
Year after year after year of yum!
Gluten-Free Cream of Asparagus Soup