Friday, May 24, 2013
FFWD Asparagus Soup
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.