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My first new cook book disappointment arrived at Recipe #2. With great sadness, I have wasted a bunch of asparagus. I split the recipe in half, but there’s still a ton left and it wasn’t very good. I don’t like the consistency and texture of creamy soup, but it smells great. If I ever remake this recipe I won’t put it in the blender to puree it smooth. I would instead cut the asparagus into 1″ pieces or puree part of it as a base and put the asparagus chunks in after.
Healthy
– Substitute butter with olive oil to cook shallots and thyme. Substitute heavy cream with low fat milk.
Vegan – Substitute butter with olive oil to cook shallots and thyme. Substitute heavy cream with organic original (plain, not vanilla!) soy milk.
Ingredient List: butter (or olive oil), shallots (a type of small onion), thyme, flour, asparagus, salt, heavy cream (or plain soy milk), lemon juice.
Cook book: Everyday Food: Great Food Fast by Martha Stewart Living Magazine
