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

salt

nutmeg


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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Comments 6 comments

Eiddwen profile image

Eiddwen 5 years ago from Wales

A great hub and recipe which I will bookmark and vote up.

Take care

Eiddwen.


jo miller profile image

jo miller 5 years ago from Tennessee Author

Thank you for taking the time to visit and comment on my hub. It is appreciated.

Jo


Angela Brummer profile image

Angela Brummer 4 years ago from Lincoln, Nebraska

This sounds AMAZING!


jo miller profile image

jo miller 4 years ago from Tennessee Author

It is wonderful when made with fresh asparagus from the garden.

Thanks for stopping and reading.


Crystal Tatum profile image

Crystal Tatum 3 years ago from Georgia

What a lovely way to write a recipe hub! Kudos for personalizing this and really drawing in the reader (me!) And the recipe sounds yummy too! I'm sharing this one.


jo miller profile image

jo miller 3 years ago from Tennessee Author

Thanks, Crystal, for your kind words. And for sharing.

jo

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