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.

11 comments:

  1. We did the same thing (used the leftover asparagus from the brioche in this soup). I felt the same annoyance...
    Your simplified method sounds good to me.
    Have a good weekend!

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  2. Yum! Looks like a good pairing. I'm all for "simpler."

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  3. I 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.

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  4. I 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.

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  5. Jora, 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!
    Hope you are taking good care of yourself and enjoying a nice long weekend!

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  6. Those brioche pockets look so delicious. Even though Tricia and I do not bake with the
    Tuesday group, I am going to look up that recipe. Your soup looks good and goes well
    with the brioche. Have a great weekend.

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  7. 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.

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  8. I 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.

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  9. how 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!

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  10. Those 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.

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  11. The brioche pockets and the soup turned out great!
    I 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!

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