Spring is in the air, even if the weather doesn't think so. I know I am ready and so excited to have my windows open and let in the fresh air. The cows are starting to calve here and so new life is starting to run around in the field (that is still heavily covered in snow... sigh). This time of year is actually one of my favourites. Just like Fall, Spring is that nice in between weather, it isn't too cold and it isn't too hot.
Growing up in the Okanagan, Spring was often filled with blossoms on the cherry and apple trees, the smell of lilac trees and the sounds of the chickadee birds singing and welcoming spring. Here in Alberta we have some sweet ways of Spring coming in as well like the brown prairie grass starts to grow back and become green again, babies from various animals are showing up everywhere, and the warmth of the sun is no longer a false hope of warmer days.
One sure sign that Spring has sprung is that asparagus prices have dropped and they are more readily available. I am a big fan of asparagus and love it grilled, baked, sauteed and love it in soups! This soup is super simple and only involves a handful of ingredients. It can be easily changed to being vegan and it is gluten free.
Creamy Asparagus Soup
4 cups of asparagus chunks, reserve a few tops to garnish
3 cups of leeks, sliced thin
2 cups of celery, sliced thin
2 cloves of garlic
2 tablespoons of olive oil
5 cups of vegetable broth
1 cup of water
1 teaspoon of pepper
1 to 2 teaspoons of salt
heavy cream for drizzling on top
In a large pot heat up the olive oil on a medium high heat. Add the garlic and all the vegetables. Saute for 10 minutes and stir frequently.
Add the vegetable stock, water, salt and pepper. Taste it and if it needs more seasoning add more. Turn the heat down to a medium low and simmer for 20 minutes.
Carefully transfer the hot soup to either a blender or a food processor. Blend until it is smooth and there are no large pieces. Return back to the pot and bring the heat back up.
In a microwave proof bowl steam the few asparagus tops until just tender and a nice bright green.
Ladle into bowls and drizzle some heavy cream in a circle onto the soup. Top with a few asparagus tops and enjoy!
You know what was amazing, is that I hardly edited these pictures. That green was and is all natural! Isn't it amazing how vibrant real food can be, to me it screams life and Spring!
I originally wanted to have this post up yesterday but Tuesday we had bit of a scare with our daughter and I was in the hospital with her until really late at night. Poor kid has an infection but also appendicitis, but it wasn't bad enough for them to want to remove it. Her Dad had the same issue on and off for 10 years until they removed it when he was 17. So now we are aware and when she has a bought if it again then we are aware and can know how to act.
I hope everyone has had a great week and are looking forward to spending sometime with their families this weekend! I know I am.
I have one more post I am wanting to share before Sunday and that will be my carrot cake recipe!
A little about me
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