Sunday, April 25, 2010

Settling into a Rut

I've made this asparagus soup twice in a row. It came out different each time, both times winners.
The super secret ingredient has been the fresh sorrel leaves from the plant growing in a pot on the patio. Without adding any sour cream (or any dairy at all, aside from that pat of butter), this soup blended up into a mildly tart, creamy puree, thinned with homemade vegetable stock. You could have sworn Cowgirl Creamery was doing a dance in there, but no. Flavorings were green garlic, some dill weed and a shake of ground coriander. Salt and white pepper.
So simple. So damn good.
Honestly, we would have cried while we were eating the soup, but we were too busy slurping and squealing. Buncha pigs in that sty.
I'll do this again; there are still asparagus and sorrel to be had for a while longer. Nice rut.

10 comments:

Greg said...

Sweet photo! The soup sounds great.What you said.
Nice rut.

dancingmorganmouse said...

If it's a rut it's only a seasonal one - which is a good thing methinks!

Chilebrown said...

How are your carrots doing?
Three ingredients;carrots, chiipotle pepper and bacon can change Asparagus soup anyway you want to go.
We have a couple of more weeks of Aaparagus. I am going to go for it and then move on to the next seasonal vegetable.

Zia said...

I love sorrel. This is my first year growing it, but I find a place for it in everything. Good thing it grows so fast!

Zoomie said...

Beautiful photo, again! You are becoming a true food stylist.

EB of SpiceDish said...

I think Cowgirl Creamery dancing around in anything I eat would be a damn fine thing... maybe at least slather a toast point in Mt. Tam to dip in the soup?

cookiecrumb said...

Greg: Thanks! Lousy focus, but the colors (and the wacky composition) pleased me. Nice rut.

Mouse: Yeah, it's seasonal. I will wring the hell out of it while it lasts, and toss it aside carelessly when it's over. Pah.

Chilebrown: Carrots? Haven't planted any. I wouldn't have thought of carrots with asparagus! The pepper sounds good. Couple more weeks of experimenting, then; damn the rut.

Zia: You have sorrel! Isn't it like a secret code? You slip some into this or that and nobody knows what you did, but it's wonderful.

Zoomie: I confess, there was some cropping of the photo this time. Merci, you.

EB: Oh! That would have been brilliant. Luckily, I will get to try again.

Hungry Dog said...

Gorgeous, seasonal, and healthy. Nice job.

cookiecrumb said...

Dog: Healthy? Bonus! Hadn't really thought of it, but All Those Greens! :)

SallyBR said...

I made asparagus soup only once in my life, must have done something wrong, the texture was not very smooth. Kind of spoiled it for me. I can have it in a restaurant, but avoid making it myself...

Yours looks very very good and smooth...