It has been a week since my last recipe, and the best excuse I can come up with is that my husband took the camera away to Phillip Island with him and I just couldn't bear to take mediocre quality photos of my creations.
So with that out of the way, I am pleased to report that this is a really lovely springtime soup. The only instruction I did not obey was the straining of the soup at the end. The asparagus I used were small and sweet and I did not find the consistency hairy at all as Stephanie indicated it might be.
I also left off the whipped cream that is served with the soup, but that was purely a health related decision and I am sure it would have been a divine addition.
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