Green and yellow makes….


Really yummy soup! I found this recipe in my in box the other day, courtesy of Food and Wine Daily.

I thought it would be good to make it over the weekend and serve it some night for a light supper later on in the week, especially after overindulging during the holiday weekend. In the spirit of transparency in cooking, I did not include the mushrooms…I was not going back to the  grocery store again…


I’ll let you read the recipe for yourself, but basically you cut up and boil the heck out of a bunch of asparagus, 2 pounds to be exact. I saved some of the tips  for garnish.


I added a couple of carrots for sweetness, you know just in case.


Once cooked the recipe recommends using a blender to purée, however I DO NOT have a good track record with hot liquids in blenders, so I used my handy mix stick with the same results. Actually after pureeing it looks kinda dangerous in a pea soup kind of way. Then you strain the liquid and press everything against the sieve to smooth it out. You wind up, as noted in the recipe with asparagus broth.


You whisk lemon juice and egg yolks together and then trickle in the hot broth so the eggs don’t curdle. Once stable, you can add the remaining broth and bring back to a simmer.

I stored in the fridge and then reheated and topped with the roasted asparagus tips and dill and little crumbles of feta cheese. Parmesan would be a good choice also.

Very creamy and lemony and satisfying !

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