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Hello, foodies…

I’m just leaving an In the Kitchen with David recipe shoot for April!

Yes, we’re already mapping out those recipes (which are all designed to be made in a muffin pan, P.S. and by the way) and making our how-to videos that you see right here in the blogs. But, before we get to April, we’ve still got some green eating to do and I don’t think Sunday’s recipe, my Cream of Asparagus Soup, will be AT ALL disappointing.

Cream of Asparagus Soup
Serves 4–6

Ingredients:

• 2 Tbsp butter


• 2 lbs asparagus, stem ends removed and cut into 2” pieces


• 1 cup medium-diced onions


• 1/2 cup small-diced celery


• 2 cloves garlic, minced


• 2 Idaho potatoes, peeled and medium-diced


• 2 tsp fresh thyme leaves


• 4 cups chicken stock


• 1 tsp salt


• 1/2 tsp black pepper


• 1/2 cup half and half


• 1/4 cup crème fraîche


• 1 Tbsp milk

Directions:

Any time a recipe says “cut something in 2” pieces,” I think that’s more of a guideline. Shoot for around 2”, but by all means, don’t get your ruler out!

And that’s what I mean by medium-diced.

Melt the butter in a large soup pot over medium heat. Add the onion, celery, and garlic and sauté until the onion is translucent, 5–8 minutes.

Add the asparagus, potatoes, thyme, chicken stock, salt, and pepper to the pot. Bring everything to a simmer and cook until the potatoes and asparagus are tender, about 5 minutes, being careful not to overcook.

Pour the soup into a blender and blend until smooth. Stir in the half and half and then divide the soup among individual serving bowls.

Combine the crème fraîche and milk in a small bowl and drizzle over the soup in each bowl.

This recipe is prepared using the Technique® 10-Piece Hard Anodized Dishwasher Safe Cookware Set with Color Smart (K38576).

Go to David's Recipe Item Page for the full list of items that David has used in his recipes.

Remember the blog I wrote about power of presentation? Why not try a little plating technique with this soup. Yes, the crème fraîche adds flavor, but it also makes this soup look terrific with just a swirl of the spoon. And, if you sprinkle a couple fresh thyme leaves on top—or along the edge of a rimmed bowl—it’ll look so professional and even more appetizing.

And, the next time you’re cooking with larger leaves like parsley, basil, or sage, the folks at America’s Test Kitchen have a great tip for how to make crispy, flavorful herb garnishes for your plate. You’ll never guess what kitchen appliance they use!

Now, let’s talk blog question. Asparagus is such a wonderful spring vegetable, and WE’VE MADE IT TO SPRING! What are you most looking forward to as this new season unfolds? More fresh spring veggies? The colorful flowers? The warmer weather? No more snow?! Our patience has paid off, foodies. Let’s soak up the next few weeks! I’ll see you Sunday for In the Kitchen with David at Noon ET.

Keep it flavorful!
—David

P.S. We have a few spots left for QVC’s Wine and Dine Weekend! We’d love to see you this May!