G-man went to a sports bar on a man-date to watch an ultimate cage fight. Yeah, um, that's not really my deal, so I get the house all to myself for an evening.
His absence left me the freedom to make something for dinner that did not take into consideration his many food dislikes: asparagus, anything in the pepper family, anything in the onion family, cauliflower, all bitter greens, peas, cooked carrots, garbanzo beans, parsnips, pretty much all squash.
Sometimes I think it's a miracle that I can cook anything at all containing vegetables but then he'll surprise me and like something that contains only ingredients he dislikes. He claims that I'm "the picky one" but that's just because whereas he can eat the same thing every night for a week, I get bored and need culinary challenge.
Anyway, back to my dinner. I have this rule about canning: if I still have significant quantities of something I canned by the time that thing is in season again, I won't can it again. Makes sense, right? I made nearly 6 gallons of fermented dill pickles in 2008 and it has taken us the past 2 years to eat all of them.
Last June I canned something like 25 pounds of asparagus. I've barely used it, mainly because G-man can't stand the stuff and I can't stand his bitching and moaning when I eat it. Since he's gone, I got to use some of it to make a cream of asparagus soup.
Simple purees remind me so very, very much of the ones I ate in France as an exchange student. A puree of bitter greens with a dollop of creme fraiche was our normal summer dinner. Utterly delicious, simple, and fast.
Let's go, then!
Cream of asparagus soup
Ingredients: Canned asparagus, broth, onion, creme fraiche (or any dairy product to make your puree creamy), thyme, salt, pepper