“Is the chemical aftertaste the reason that people eat hot dogs, or is that some kind of bonus?” Neil Gaiman
Neil, obviously, has some food attitudes. Which are neither good nor bad. And this leads me right into this soup recipe and the attitude that some people have about asparagus. I hope I’ve helped overcome some of the negative attitudes by presenting, on January 15, an easy and delicious way to prepare this much maligned vegetable. Today we go a step further.
Today we’re actually going to present a way to serve canned asparagus that is easy and delicious. In fact, you could have these simple ingredients in the house, ready to go, whenever unexpected guests drop in near meal time. Or you could turn off the lights and lock the door. (I hope I didn’t say that out loud.)
15 ounce can asparagus, save the liquid
chicken broth – enough to make 1 1/2 cups when combined with the asparagus liquid
1/4 to 1/2 cup minced ham
1/2 t onion powder
1/2 t garlic salt
1/4 t pepper
1/4 cup heavy cream
1 t dried parsley
Combine the asparagus and liquid in a pot. Puree with an immersion blender until smooth. Add the seasonings and bring to a boil. Turn down the heat and add the rest of the ingredients, cooking on low until everything warms through.
Garnish with a dab of cream that’s run through with a toothpick in order to make a heart design. When that doesn’t work, swirl the cream around to make a swirly design.
Did I mention that no extra time was needed to add ham to the soup? In fact, ham was not added to the soup. It was some of the leftover, diced, smoked turkey that had been languishing in the freezer ever since I made the faux split pea soup. (December 16) Thin slices of smoked sausage would also work.
And in order to live a life of honesty, I must admit that my favorite way to eat soup is from a mug. This is my favorite mug. No cute saying or Disney character or pet picture on the side. No heart or swirly. Just a lovely, large mug. Mine.
Loveya – The Grandma
Artist, African hand drum student, yoga neophyte, and Grandmother of 22 or so grandchildren. I enjoy cooking and writing. I value good friends and quiet times for reading.