From the Vault: Asparagus and Pea Soup

It’s been awhile since I have written anything. I would like to say I’ve been busy testing recipes for my cookbook, but that would be a lie. I’ve been cooking, mainly easy things and tried and true recipes that I have already written posts for. It doesn’t help that work has been kicking my butt for the past several months, and shows no signs of letting up anytime soon. Some good has came from my hard work. I got to modernize some of our current menu items, and got one of my own creations on our full menu.

The start of the year brought a new role for me at home. The role of husband. Sheridan and I finally got legally married. This role has, by far, surpassed any role I could ever have at work. I never thought it would happen to be honest. I kept having flashes of us applying for the marriage license, and the clerk saying no. That wasn’t the case at all. I mean, there was one rude older lady working there who tried to demean me as I filled out the application. Apparently my printing is to close to cursive for her, and her atittude. We got the license anyway. We were wed on January 1, my mom’s 70th birthday. We held our wedding in our apartment, after the weather turned rainy the night before. This worked out for the best since we were having the reception at our place. Of course I did all the cooking. We decided that finger foods would best instead of a fancy sit down dinner. The menu consisted of homemade cheese puffs, bbq lil smokies, a vegetable tray with dips, and polenta cakes with a spicy tomato sauce. In lieu of a traditional wedding cake, we had cup cakes. Then there was the drinks. So many drinks. Sheridan made his famous Jell-O shots with 100 proof vodka. I think my niece-in-law, Andrea and I had the bulk of them along with two bottles of champagne. We also had wine, sodas, and a classic sherbet punch. Sheridan’s life long friends were in attendance. Donna officiated the ceremony, and Rena served as flower girl and ring/hand fasting cord bearer. Our friend Dustin made it as well. He was my first friend I made after moving to Atlanta.

The recipe I am sharing with you today is quick and warming. I figured a nice soup recipe was needed since the weather can’t make up its mind. I wish it would just settle in and either be winter or spring. My body, not to mention my sinuses, can’t take it anymore.

Asparagus and Pea Soup

3 Tsp olive oil

1 large leek; trimmed, washed, and thinly sliced

3 lbs. fresh asparagus, trimmed and cut into 1″ pieces

3 c. frozen green peas, thawed

1 clove of garlic, finely minced

1 qt. vegetable stock or water

Salt and Black pepper, to taste

1/2 c. heavy whipping cream, optional

Heat the olive oil in a Dutch oven over medium heat. Once the oil is hot, but not smoking, add the leeks. Sauté the leeks until they begin to soften slightly, about 1 minute. Add the asparagus and peas, stir to combine. Pour enough stock, water, or combination of the two; over the asparagus to barely cover them. Add the garlic to the soup. Bring the soup to a boil and reduce to a simmer. Simmer for five minutes. Using a slotted spoon, remove several of the asparagus tips and drop into ice water to stop the cooking; set aside for garnish. Continue to simmer the soup until the asparagus and peas are tender; remove from heat. Purée the soup with a hand held immersion blender until smooth. Taste and season with salt and black pepper. Stir in heavy cream, if using. Ladle into warm soup bowls and garnish with the reserved asparagus tips. Serve hot or at room temperature.

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