Every year or two, there’s a new version of cold asparagus soup in my kitchen. Recently, when asparagus was on sale for a song (what else is $1.49 a pound these days?), I made it twice in one week and decided it was high time to update the recipe for the summer of 2022.  I know soup seems cold weather-ish sort of food, but truly it’s not. If you skip around the blog, you’ll see soup in beaucoup variations because to cook seasonally (or even if you don’t), is to find ingredients just perfect for soups and stews summer, fall, winter, and spring. And occasionally a pot of cold weather bean soup or beef stew calls your name about mid-July when grilling is feeling a tish tiresome or a chilly wind and rain hits town. At that point, you give in and stir up all the warm goodness you can in a great big pot.

I make asparagus soup (hot or cold depending on the month) nearly anytime because we have Fed Ex asparagus January – December. And while asparagus is an early spring favorite vegetable in most areas, it has yet to arrive in full force in Colorado yards, though it also grows wild according to one faithful local reader… My second-year plants are beautifully ferny, but no stalks yet I’m sad to say. Next year in Jerusalem.

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