What you may ask?
California Pizza Kitchen's Asparagus Soup.
It's delicious. And dairy free. That makes it even better.
But it doesnt taste dairy free. It tastes delicious and creamy. Im adicted. And I've finally learned to make it!
The trick is the use of chicken broth. And an imersion blender. Ours is red. (Colored tools make's the food taste better!)
Soooo here's how it worked,
I simmered 1/2 an onion and two cloves of garlic with a little bit of oil in 1/3 a can of chicken broth in a small saucepan.
I dumped in a whole bundle of skinny tender asparagus snapped into inch and a half size pieces.
Added some salt, pepper and another can of chicken broth.
Cooked until asaparagus got mushy.
Took the saucepan off heat and immersion blendered the stuff to bits. Actually to purree. Grown up baby food I think.
CPK's has a bit more kick, but I wasn't QUITE sure how to get there safely, seeing as normally I prefer mild flavors. Im a bit afraid I might cross the line and once you cross it with spice, and kick Im not sure how to take it back.
Since the soup was an experiment I only made a small amount. Not nearly enough for
It was good. Very good. The secret::
The thing I'm not seeing so much of....some good stone fruit. It just cant be found. Or at least not an my locations on my hours. Sigh. Most of what I'm seeing is rock hard, picked early in California and shipped to the uninformed consumers who don't know how a GOOD peach should feel/look/taste. If youre heading out this way....bring fruit. Fresno area fruit just cant be beat. I'm really missing the amazing peaches, nectarines, apricots and plums of last summer. I think that's when I truly learned to appreciate it.