One thing I will never be called is Mr Subtle, whether it be my ‘occasional’ use of language best described as ‘industrial’ or the big bold flavours I favour in cooking or indeed the bright colours I yearn for in my photography. However this asparagus soup recipe really does call for something much more sedate and relaxed, it is warm and light and soothing and just, well, very ‘zen’. In fact so zen that it comes with a Japanese cherry blossom influence too, regular readers will know I am not really one for garnish, stuff has to have a reason to exist in a dish or it should not be there and these cherry blossom flowers add a lovely floral sweetness that sits perfectly with the radish slices and asparagus soup. I have been researching edible flowers all winter because I got bored and am amazed at the breadth and variety of what is not just edible but also tasty, so keep an eye open and start making lists.
The joy of these flowers is that they are the ultimate seasonal treat, no dish I make will be ruined with out them but they add another dimension of seasoning, and lets face it they are quite simply beautiful. I am still at the outset of playing with flowers as ‘seasoning’ but at the moment I am loving both the flavour and the look, and as my wife appreciates good food rather than bunches of flowers I get to give them to her in a different way. Anyway enough of the flowers, back to the soup, this asparagus soup is also delicious served chilled in the same way you would a gazpacho, although I personally think it needs maybe 10% more vegetable stoch to let it out a little. It is also cooked in my InstantPot, you can of course cook the Asparagus in a regular pot just triple the amount of time, you want to cook until the asparagus way more than you would if you were serving as a side. You do not want mush but you want a definite droop, texture is not important here as we are blending… So I have had enough of subtlety, go away and make your self some tasty cream of asparagus soup and I’ll see you next time round.