A vegetarian married to a hunter may seem like an odd combination or a great example of opposites attracting.
However, I can understand what my husband sees in hunting because I experience the same thrill when I gather wild asparagus. I love setting out in search of those elusive and delicious spears, which are in season in late spring and early summer. There is nothing I enjoy more than making a meal from what I’ve harvested.
This asparagus chive soup is especially satisfying. I use chives that I’ve grown in my garden, which give this soup the savory flavor that goes so well with the creamy texture. This soup is easy to make and is hearty enough to be a main dish. The flavor and feel of this dish will have you looking at pasture fences and canal banks, hoping to spot your next bounty.
BELLE'S ASPARAGUS CHIVE SOUP
Makes: 6 servings
4 cups fresh asparagus, trimmed and cut into ½-inch pieces
2 cups water
4 tablespoons butter
¼ cup finely chopped fresh chives
1 teaspoon garlic, minced
4 tablespoons all-purpose flour
1 teaspoon salt
½ teaspoon white pepper
4 cups milk
1 tablespoon vegetable- or chicken-broth granules (bouillon)
Place asparagus in a large saucepan and cover with 1 cup water. Bring to a boil, cover and cook until tender and quite soft (about 10 minutes). Drain, reserving liquid. Mash with a potato masher.
In another saucepan, saute the chives and garlic in butter until tender. Whisk in the flour, salt and pepper. Gradually stir in the milk until smooth and the mixture becomes thick. Stir in the bouillon and reserved cooking liquid and enough water to make the soup thick but still soupy. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Stir in mashed asparagus; heat through.
Brenda Stanley is the mother of five children, including two sets of twins, and a grandmother of five. She is a cookbook author, including the recently released "Everyday Vegetarian!" and novelist. Her website is at talesofthedinnerbelle.com.