But. You knew there was a but coming, didn't you? Ever since I became a mom and our lives have become so different -- he works outside of the home, I work inside; he wears fancy suits to meetings with important people, I wipe a lot of snotty noses; he has deadline/client/pissed-off judge kind of stress, I have oh-my-gosh-i-can't-take-this-screaming-and-when-can-i-get-a-shower kind of stress. In other words, our work worlds are quite different now. I can still get it....I just have to make the effort to turn mommy brain off and lawyer/partner/wife brain on when B wants to talk shop. I imagine you other moms out there get what I'm talking about.
So when B was telling me about a new case he has representing a family of farmers, I just heard: "farmers." How cool! They have tons of farmland and they've been doing it for multiple generations. And did I mention they are farmers? And get this: when they meet with B, they'll bring him things like 10 pounds of organic purple asparagus. Picked that morning. Let me tell you, these were the perks I dreamed about in law school.
I immediately went into recipe planning mode and pulled out a long-time favorite: Cream of Asparagus Soup. You will LOVE this soup. And this is the perfect time of year to make it: the asparagus is sweet and plentiful. The soup truly is the essence of asparagus, so if you are a fan, like we are, make this soup. Cream of Asparagus Soup
Gourmet, March 2001
2 pounds green asparagus (peel the bottom halves of the asparagus)
1 large onion, chopped
3 tablespoons unsalted butter
5 to 6 cups chicken broth
1/2 cup crème fraîche or heavy cream
1/4 teaspoon fresh lemon juice, or to taste
Cut tips from 12 asparagus 1 1/2 inches from top and halve tips lengthwise if thick. Reserve for garnish. Cut stalks and all remaining asparagus into 1/2-inch pieces. Cook onion in 2 tablespoons butter in a 4-quart heavy pot over moderately low heat, stirring, until softened. Add asparagus pieces and salt and pepper to taste, then cook, stirring, 5 minutes. Add 5 cups broth and simmer, covered, until asparagus is very tender, 15 to 20 minutes. While soup simmers, cook reserved asparagus tips in boiling salted water until just tender, 3 to 4 minutes, then drain. Purée soup in batches in a blender until smooth, transferring to a bowl, and return to pan. Stir in crème fraîche, then add more broth to thin soup to desired consistency. Season with salt and pepper. Bring soup to a boil and whisk in remaining tablespoon butter.
Add lemon juice and garnish with asparagus tips. Isn't it pretty?