From the kitchen of One Perfect Bite...The asparagus crop here in the Pacific Northwest appears not to have been hurt by our strange spring weather. I have so much of it that I've had to research ways in which to use it. I came across an asparagus soup recipe develop by Emeril Lagasse that sounded good enough to eat. It turned out to be that and more. The soup is decidedly understated and could be elegant if served in small cups or terrines. I opted to serve bowls of it as part of a salad supper. This is a creamy soup that achieves its smoothness without the addition of large quantities of milk or cream. No part of the asparagus is wasted in its preparation. Even the woody stalks are simmered to make the both in which the other vegetables are cooked. I will make this soup again during asparagus season. It would be prohibitively expensive at other times of year. The recipe can be halved or doubled depending on your needs. This soup would also be delicious with the addition of a good curry powder. Here's the recipe as it was originally developed.
