If the Soup's Good, I'm Happy: Cream of Asparagus Soup Recipe
Weeks ago our hillside burst forth in Spring bloom as the daffodils and forsythias lit up the landscape with bright yellow blooms, like little suns. I couldn't wait to be outside cleaning up the winter's debris in the balmy weather. But a day's raking of moldy leaves and a bug of some sort that's been traveling our neighborhood set me back on my heels for a few days. The weather also turned gloomy with days of cold spring rains.
Forced inside, my mood echoed the weather as I yearned to be back outside. Yesterday I ventured out, finally, to check the asparagus bed. There was plenty of asparagus for our evening meal and enough left over, I decided, to make some fresh asparagus soup.
Today for lunch we had cream of asparagus soup made with fresh asparagus from out garden. During lunch I shared with my husband an interview I read many years ago with legendary actress Katherine Hepburn, someone I've always admired. During this interview Ms. Hepburn said she thought people spent too much time in introspection, trying to discover if they were happy or not. She was served lunch while being interviewed—fresh asparagus soup. She looked down at her soup and said, “If the soups good, I’m happy.”
I don’t remember anything else about that interview, but I loved that statement so much, I decided to adopt it as my mantra. It seemed to fit with other life philosophies I was adopting.
One of my favorite Biblical quotes has always been, “Rejoice evermore. Pray without ceasing. In everything give thanks.” Novelist Wendell Berry has one of his characters quote this Bible verse in one of his novels and then add, “Those are the right instructions, but I’m not always able to follow them.”
Like this Wendell Berry character, I, too, need reminding from time to time to live in gratitude.
Here's the recipe for the soup--and a little happiness:
Cream of Asparagus Soup
2 TBS. Butter
1 small chopped onion
6 cups asparagus stems
1 quart chicken stock
1 cup milk
2 TBS. Grated Parmesan cheese
½ tsp. White pepper
Melt butter and saute onion until tender. Add the asparagus and chicken stock and cook about 20 minutes. Cool then puree in a blender. ( I strained this mixture to remove some of the woody stems.)
Reheat when ready to serve and add the milk and Parmesan cheese. Season as desired.
Today the soup was very good.
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