Sunday night was a dark and stormy time. After watching the "new" Sherlock Holmes on PBS, The Baker and I looked at each other, shook our heads and decided to find another form of entertainment for our Sunday evenings. Some classics should not be fooled around with in our opinion!!
As we prepared to tuck ourselves in for the night, the wind picked up and thunder roared in the distance. Within fifteen minutes, the thunder was above our heads and lightening bounced all around us. The rain started and, by the time it ended, we had five inches in two hours. The sump pump kicked in and made a valiant effort to keep the basement dry. Alas, the pump couldn't keep up!!
The original intent of basements was to keep water out of houses. We treat our 90-year old basement as if that purpose is its only reason for being. A little disinfectant and a hosing down took care of the problem quickly.
After a night with little sleep and a much chillier Monday, we were happy that The Baker had used some of our spring asparagus gift from last week to make this soup up to the point of heating it and adding the milk and cream. It hit the spot in a delicious way!
Cream of Fresh Asparagus Soup
3 Tbsp of salted butter
24 spears of fresh asparagus
1 cup chopped scallions (include part of the green)
1/2 tsp finely chopped garlic
1 tsp fresh lemon juice
1 medium potato, peeled and cut into large dice
Salt and pepper to taste
1 cup milk
1 cup chicken stock
1/2 cup heavy cream
1. Slice the asparagus spears into about one inch pieces. Melt the butter in a deep heavy pan. Add the asparagus, scallions, garlic, potato and lemon juice. Season with salt and pepper. Cover the pan and cook very slowly until mushy.
2. Turn off the heat and stir in the chicken stock. Turn the heat on to low and continue to stir until the soup comes to boil. Simmer for ten minutes. Remove from the heat and puree with a hand-held blender or in a regular blender. Return to heat and mix in the milk and heavy cream Heat to a simmer and serve.