It’s funny, just as my blog gets a long-planned new look the chaos in our world makes me yearn for the comfortable and the familiar. So instead of cooking something new, I’m trying to muster all the ingenuity the moment demands by reaching back to something I’ve made before on this blog. In fact its something I make quite often. So often that I can make it without consulting the original Judy Rodgers Asparagus and Rice Soup recipe.
Which is just the kind of comfort I crave.
Never in my experience have we had to endure a tragedy both as hyper-local and as staggeringly global as this pandemic. The irony is that the best attack against this enemy is to do as little as possible. That’s not hard – so let’s not screw this up!
In times like these cooking has a cathartic part to play in maintaining our well-being. I mean, when you’re cooking you’re paying more attention to yourself and your family than you are to the news, right?
But seriously there have been studies proving that cooking can help you focus on a task, which can give you a sense of power and control that you might feel has been lost in these trying times.
For me, being creative for a little bit each day makes me feel like I am “flourishing”. Which, according to the article I read, is a psychological term that describes the feeling of personal growth. Even if you find that concept a bunch of malarky, I’m sure you can agree that any activity that results in warm-from-the-oven cookies or Asparagus and Rice Soup can’t be a waste of your time.
Asparagus and Rice Soup with Bacon and Black Pepper
This soup is a good choice for life as we currently know it because it’s made with just a few pantry staples: asparagus, chicken broth, bacon, rice, onion, salt, and pepper. It can be made in 20 minutes or so and unlike many soups, it’s best eaten as soon as it’s been made.
For all its simplicity this is bold asparagus and rice soup. It’s a real mouthful of flavor and texture. There are but a few ingredients, so each step is important – especially in achieving all the varied textures that make this soup so memorable to me. So take your time slicing the asparagus nice and thin and get the heat of your pan just right so you can get the cooked asparagus both crisp and tender. I’ll attempt to explain the method in the recipe, but Judy does a much better job in her cookbook, so check that out someday. GREG