Who has the time or patience to peel 2.5 pounds of asparagus? I sure don't. I peeled two stalks, then decided I had better things to do than to stand in the kitchen all day long grappling with now-slippery stalks and detangling the strips of peel that knotted up my peeler. I threw the remainder in the pot unpeeled and said a quick prayer that I wouldn't end up with stringy soup.
|You couldn't pay me to peel all this. Okay, that's not true. I'm not doing it for free, though.|
Besides the asparagus and the water you boil it in, the only other ingredients are salt, white pepper, and an onioney assortment: an onion, shallots, leeks, and garlic. Considering the simplicity of this list, there are a remarkable number of steps involved to make the soup. Things go into and out of and back into the pot, the cover comes off, goes on, comes off, goes on, comes off.
|A very satisfying lunch.|
Conclusion: Liked it, though it was a pain in the butt to make, so I'll probably stick with Dorie's more straightforward cauliflower soup as a staple.