It is season asparagus soup. The markets here have shifted from yellow and orange citrus spheres to green asparagus, baskets of artichokes, green garlic bouquets, and tiny ring phagas. There is a huge mess of purple lilac and eggs for sale in shades of cream, soft blue, and soft mocha. I have minced the artichokes every night this week and I did twice the asparagus.
Do you remember the simple carrot soup I had shown a little behind? This is the version of asparagus soup. Trade in asparagus for carrots, then bit a bit depending on what I have in the kitchen. But, really, it just goes to show how you can evolve your favorite recipes as the seasons change. For lunch, I could chill her off, grab one of the baked eggs I tried to keep in the refrigerator (picture below) and then roast for something crisp – nuts, crackers, seeds. Alternatively, you can keep it simple (video version) and choose chives and a chopped citrus or lemon oil. Leave it!
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The above version is illustrated with grated hard boiled egg, crackers and a crem fraiche mug. The video version is chopped chives with a few of their flowers, and a finely chopped black oil. Or, to get things in another direction, lemon or nice extra virgin olive oil would also be good choices.