It’s hard to do a weekly wrap up of ‘what’s on the internets’ type post when I’ve barely been around the internets these last two weeks.
But I managed to scrounge up a couple of neat things…
A weekly typographic interpretation of song lyrics, so clever.
In case any of you bloggers out there are thinking of publishing a book, read this.
Are you funny? Or are you funny looking?
Know what’s not funny at all? Name calling. This made me cry.
And that is all. When I wasn’t busy (not) reading blogs this week (sorry friends) I was cooking! And now I’m going to share a recipe! Which means I am a mommyblogger, (unlike this chick)
Can you tell what this is?
It’s asparagus! And with it I made cream of asparagus soup (sort of.)
Here is the original recipe. Re-printed below….
Cut tips from 12 asparagus
1 1/2 inches from top and halve tips lengthwise if thick. Reserve for garnish.
Cut stalks and all remaining asparagus into 1/2-inch pieces.
Cook onion in 2 tablespoons butter in a 4-quart heavy pot over moderately low heat, stirring, until softened. Add asparagus pieces and salt and pepper to taste, then cook, stirring, 5 minutes. Add 5 cups broth and simmer, covered, until asparagus is very tender, 15 to 20 minutes.
While soup simmers, cook reserved asparagus tips in boiling salted water until just tender, 3 to 4 minutes, then drain. (I did this for closer to 4 minutes, which seems a bit too long)
Purée soup in batches in a blender until smooth. Stir in crème fraîche, then add more broth to thin soup to desired consistency. Season with salt and pepper. Bring soup to a boil and whisk in remaining tablespoon butter.
Add lemon juice and garnish with asparagus tips.
I didn’t have any heavy cream on hand so I just skipped it. This made the soup a bit thin of course but still delicious. Serve with some freshly baked bread. (ha!)