Asparagus Leek Bisque

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Asparagus Leek Bisque  

It’s spring. The snow has finally melted and given way to rain, the onion and garlic tops that overwintered have produced a few shoots in my garden, and the first rhubarb leaves promise delightful pies and crisps in another month’s time.

Thus, my favorite season has officially arrived:

Asparagus Season.

Asparagus is a sign of love. Forget Valentine’s Day sentimentality — when you plant asparagus, it’s a sign of commitment, hope, and vitality. Since asparagus takes three years to produce stalks worth eating and then defies any efforts to uproot it, asparagus is a seal in your garden, declaring a desire for a long-term, fruitful relationship. Asparagus rarely disappoints.

When asparagus season arrives, it’s only fitting that you’re ready with an arsenal of recipes to savor asparagus’ sweet-earthy flavor and keep up with the abundance. ;) Believe me, there’s gonna be plenty.

So, in order to celebrate the season, today my monthly contributor post over at GNOWFGLINS is the recipe for Asparagus Leek Bisque. It's a creamy soup that can be served hot or cold and it's definitely one of my favorite ways to serve asparagus (along with Crisp & Crunchy Lacto-Fermented Pickled Asparagus, of course).

Click here to see the recipe at GNOWFGLINS.
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