Creamy Asparagus Soup
From the archives, first posted 2007.
Spring here means strawberries and rhubarb, sweet peas and asparagus, and dreams of the summer bounty to come. Asparagus are everywhere, big, fat, and fresh. And yes, although we can get them all year round, I’m especially happy to eat them in Spring. Not only are they likely to have been grown in the same Hemisphere, and could even be local, their very abundance signals the renewal of the season and a good-bye to Winter. Here is a fresh and easy asparagus soup recipe, a perfect excuse to buy more than one bunch.
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