I have been eating this soup for days now: with chicken, straight from a mug over a good book, with salty Italian cheese, and as a dip for leftover roast turkey. Any way you scoop it, it’s amazing.
It’s creamy without cream. And it’s fresh even after nearly 14 days in my refrigerator (don’t judge).
Dorie Greenspan’s recipe calls for leeks, shallots, garlic, asparagus and zucchini – none of which I am overly found of. They’re the vegetables I’m most likely to find when our Midwestern farmers’ markets open this weekend, and the reason I won’t set my alarm to be there at the opening. But in this soup, they blend together like a well-practiced symphony at which only a refined ear (err, palette) can pick them apart.
Dorie calls the asparagus, “a trusty harbinger of spring and a promise of warmth ahead.” But I’ve eaten enough bad and out-of-season asparagus to be gun shy. The stalks I picked at the grocery store were skinny and on the verge of limp, and instantly made re reconsider my dinner plan. But I had faith in Dorie, and worked her magic. She does not disappoint.
Follow her recipe, but consider adding chicken pieces to make this soup your whole meal on a rainy and cold spring night.
