I followed the fried sage appetizer with an elegant cream of asparagus soup. If you’ve ever had a homemade cream soup before, you know the decadently rich quality they possess. The cream boosts the savory notes of vegetables, as does the smooth velvety texture. Canned varieties are a lackluster imitation of actual cream soups—their texture is subpar and they lack freshness. Don’t let a previous experience with canned cream soups dissuade you from making this satisfyingly smooth soup.
I settled on cream of asparagus soup because I wanted to use a vegetable that signified spring. Even though Chicago’s spring seems far off—it snowed a foot last week—I wanted a semblance of it. I associate asparagus with spring not only because it’s a spring crop, but also because I always have it on Easter. This excellent soup makes for a great lunch or first course for dinner.
