BAKE

All I want to do at the moment is to crawl under a duvet with a constant supply of chocolate, tea and Homeland (we’ve watched 8 episodes in the last 3 days!). That is actually a fairly accurate description of my last few days.


Trips outside have been brief, bundled up under layers of jumpers and coats, and where in previous years my lovely boyfriend and I have run outside to enjoy the first flakes of snow, this year we enjoyed them from the other side of the window.





I snapped these photos on my walk to work, during the brief few hours that Monday’s snow had settled.


From September to mid April weekend lunches are always the same. Large bowls of steaming vegetable soup served with thick slices of fresh bread, toasted and slathered in pate. It’s the ultimate comfort food, it warms you from within.


When I was younger asparagus was seen as a treat, dipped in butter, covered in pepper and enjoyed before our main meal. I still get the same rush of excitement when I pack neatly tied bundles into my shopping bag, that I did when my parents would put a plate of those green spears in front of me.


Overcooking and pureeing asparagus felt wrong in some ways, watching them wilt in the hot water. I love asparagus soup, but this was the first time I’d eaten it without it coming from a carton. I couldn’t believe how strong the flavour was, as any taste that leached into the water was blended back into the soup.


After a year and a half of photographing food for this blog, I can say with absolute confidence that this was the hardest thing to capture. All I could think the entire time was ‘swamp goo’, it smells and tastes delicious (trust me) but let’s face it, it’s not the prettiest thing in the world!





Three Onion and Asparagus Soup
from the Vegetarian Times


2 Tbs. butter
1 large leek, white part only, well washed and chopped
4 spring onions, trimmed and chopped
½ lb. potatoes (1 large), peeled and cubed
1 lb. asparagus, trimmed and chopped
4 cups vegetable stock
Salt to taste
About 1 Tbs. lemon juice
⅓ cup crème fraîche, sour cream or plain yogurt
12 to 16 chives, sliced
4 radishes, thinly sliced
Melt butter in large pot over medium heat.


Stir in leeks and spring onions , and cook until very soft, about 8 minutes, stirring often.


Add potatoes, asparagus and stock, and increase heat to high.


When soup reaches a simmer, reduce heat to low, and cook for 20 minutes.


Remove from heat, and let cool for about 5 minutes.


Purée soup in batches in food processor or blender until very smooth.


Return soup to clean soup pot.


To serve, reheat soup to a simmer just before ladling, and season to taste with salt and lemon juice.


Ladle soup into bowls, and top with dollop of crème fraîche and sprinkle of chives and radishes.