You may be wondering why I've not posted in a week (or maybe you don't care...), and let me assure you that I have not forgotten about my ambitions. My time as of late has been very consumed with work and working on our kitchen. In fact, we finally have put down our tile, and are waiting for the thinset to cure so that we can finish up with grout. It's a process, and not one I want to do again anytime soon. Aside from the fact that I've been tired from all the busyness, we've can't be in our kitchen, so I made only one recipe this week.
67. Fresh Asparagus Soup, pg. 203
Growing up, I loathed the nights when asparagus was served. Even the mandatory solo two-inch piece was a chore to choke down. But, sometime since, I've grown to appreciate and even enjoy the veggie, and with spring on my mind, asparagus wasn't far behind.
Looking at the recipe, I was expecting more of a cream of asparagus soup, and I have to admit I was a bit disappointed. I felt like there was very little taste of asparagus ... the tang of the sour cream seemed to be the dominant feature. I probably could have used more asparagus to help it along, but didn't think of it at the time. I added some garlic with the sauté, which I think gave a nice warmth to the soup, but generally speaking, I think I could find a better recipe to complement the earthy asparagus notes.
Overall: 2 out of 5 Not great, but still edible.