This recipe got the short end of the stick this week. I love asparagus soup and make it often in the spring. I usually use a very simple Moosewood recipe, although this year I also tried--and really enjoyed--this recipe with herbed goat cheese. So, I was looking forward to making Dorie's recipe and seeing how it compared. I was mildly annoyed when I saw that the Savory Brioche Pockets that were our TWD assignment for the week called only for the tips of 30 asparagus spears, so I was much happier when I realized I could use the rest of the asparagus for the soup. So, at about 7:00 on Sunday night I finally got the Brioche Pockets in the oven and got the AMFT book off the shelf. I knew I was in trouble when I decided to lie down to read the recipe. It sounded exhausting! I know it probably wasn't actually that much work, but it was just too much for me right then. So, I just made asparagus soup using the ingredients Dorie called for, but my usual much simpler method. I did add the chives and some sour cream (I didn't want to spend the money on creme fraiche just for a garnish) to try to "pretty it up" a bit. We definitely enjoyed the soup, although it was overshadowed by the brioche, but I'm looking forward to actually trying Dorie's recipe sometime when I have more energy.
We did the same thing (used the leftover asparagus from the brioche in this soup). I felt the same annoyance...
ReplyDeleteYour simplified method sounds good to me.
Have a good weekend!
Yum! Looks like a good pairing. I'm all for "simpler."
ReplyDeleteI skipped the peeling part so I thought the recipe was pretty straight forward.. that is until I realised that my soup was a bit woody. The time I spent straining my soup through a tamis would probably equal the amount of time peeling the asparagus.
ReplyDeleteI was really happy that the two recipes came up in the rotations at the same time - it worked out perfectly! Simpler is often better and your soup looks delicious.
ReplyDeleteJora, your brioche pockets look so delicious alongside the wonderful bowl of velvety green asparagus soup - no need to add crème fraîche to the soup, it tastes terrific with other toppings as well!
ReplyDeleteHope you are taking good care of yourself and enjoying a nice long weekend!
Those brioche pockets look so delicious. Even though Tricia and I do not bake with the
ReplyDeleteTuesday group, I am going to look up that recipe. Your soup looks good and goes well
with the brioche. Have a great weekend.
This recipe was WAY TOO FUSSY. Simplifying was the way to go. I mean, who really peels asparagus? I dropped out of TWD, but the brioche pockets make me want to at least use the cookbook again. Looks like a fantastic asparagus duo meal.
ReplyDeleteI simplified this recipe too - and didn't even have the brioche pockets as an excuse (they look absolutely delicious)!! I served mine with home made corn muffins. Inspired by others, I'm going to have the leftovers cold (I tasted the soup, it's better that way). But I'm with you - not exactly amazing.
ReplyDeletehow fantastic that you were able to cut down your "asparagus" bill and use it all! :) I've heard good things about the brioche pockets and I have to say, I'm not back in the swing of TWD so I will have to get my stuff together and get back to baking cuz I miss it! Good Job!
ReplyDeleteThose savory brioche pockets looked so delicious when I saw everyone posting them on Tuesday. I have been disappointed to have to drop out of that group for a while but I think I caught that exhaustion fever also. We all do try to do tooooo much, don't we. This is a good soup. A few too many steps, some unnecessary, in my opinion, so yours probably tasted about the same as Dorie's. Looks pretty.
ReplyDeleteThe brioche pockets and the soup turned out great!
ReplyDeleteI enjoyed the soup and I totally understand what you mean about having energy. I made the brioche and prepared the potatoes and caramelised the onions and just couldn't find the energy to complete the recipe and put them all together!