spring forward

It’s time we set our clocks an hour ahead in anticipation of spring. And while the weather may not be cooperating there’s no reason our entertaining menus can’t oblige. Last Monday I hosted a dinner to welcome our national judges for my garden club’s photography show “Through the Seasons”. Despite the fact the Weather Channel’s ten-day line up looked like an advertisement for all four seasons our evening’s bill of fare will toast the vernal equinox.

Shoots of green asparagus seem to evoke the very essence of spring. So what better way to start our meal than with a beautiful bowl of asparagus soup? I often serve soup as a first course because soup is always best made the day before and it is so easy to serve.

This luscious asparagus and leek soup is made with leeks another trumpeter of spring and its creamy texture is simply all vegetables with just a bit of cream to finish it off.

Cut the leeks in half and take care to rinse them well separating each of the layers to remove all the grit.

Then finely chop.

Finely chop the onion.

Sauté the leeks and onion over moderately low heat stirring until softened, about three minutes.

Trim the asparagus.

Cut into 1 1/2-inch pieces, reserving ten tips to use later for garnish. Add the asparagus and broth to the pot and simmer until the asparagus is just tender, 10 to 12 minutes.

Carefully purée the soup with a hand blender until smooth.

Stir in cream and heat over moderately low heat until hot. Taste for seasoning.

Place the reserved asparagus tips into a small microwave bowl with ¼ inch of water. Cover and microwave on high for two minutes. Drain and refresh in an ice bath. Halve each tip lengthwise and set aside.

The soup can be made a day ahead, cool completely, cover and refrigerate. Reheat gently over medium low heat taking care not to boil.

Garnish each bowl of soup with three asparagus tip halves.

Now for a table that bridges the seasons as well.