I know it’s supposed to be Spring in NYC, but somehow it’s still biting cold outside. The forsythia are just starting to bloom. I was walking Remy in the park today and I was freezing!!! I couldn’t wait to get back inside and cook up something warm and comforting.
What better way to take us from winter to spring than with a beautiful soup. This asparagus-leek combo is one of my favorites and it can either be a casual weeknight meal or simply a great beginning for a more upscale dinner party. The secret to my dairy-free vegetable bisque is always cashew cream. Scroll down to the bottom for the full recipe.
Back when I studied cooking in the south of France, I worked for free in the kitchen of Moulin de Mougins. The charming 4-star restaurant was housed in a 16th century mill located in the inland French Riviera town of Mougins. I had never seen so many varieties of asparagus in my life. I even took a trip to an asparagus farm right near the restaurant where I learned, from start to finish, how to grow asparagus!