Creamy Asparagus and Spring Garlic Soup

The perfect antidote to fickle spring weather

This simple recipe so is healing and easy and oh so French. Soup in fact is oh so French. I had it much more when I was living in Paris and I wonder why we don’t have more of it here or at least glorify it as a full meal as the French do. This one is so seasonal because every where you look at the farm stand or farmers market you see these gorgeous stalks of asparagus. My trick for this bisque is blanching them dousing the veg in ice water. When you blanch the veggies followed by cold ice water you get that gorgeous almost fluorescent hue that you see in restaurants because muddy asparagus soup is just not as fun as a bright green one :) We also retain more nutrients and life force when our greens are bright green rather than being overcooked. This soup could also be perfect chilled!