Ice Shelf, Asparagus. Spring.

This is, to me, very scary news headlines. Apparently there is a huge ice shelf in the Antactic where Glaciers in West Antarctica’s Amundsen Sea Embayment  are collapsing past the point of no return. Once this ice sheet breaks away and heads into the open ocean, eventually melting, it embodies enough water to make sea levels rise several feet. Not inches, feet. Luckily, it won’t happen fast, hundreds of years, but nothing can be done to stop it collapsing. My first reaction, glad I don’t live on the coast. This made me think of Hilary Melton-Butchers A to Z posts about aspects of the British Coast. She was already talking about erosion of the coast line, this ice sheet will have a big effect on that. In fact, I think one or two feet would have quite an impact on small places like Britain.

On a more cheerful note, I got me some fresh asparagus yesterday morning.  I immediately made two lots of soup. Asparagus Almond and Barrie’s Mom’s Asparagus soup. Tim Barrie being the asparagus farmer. This is the entrance to the farm and below is a picture of Tim in the fields with his dog. Much to my surprise yesterday the dog is still with them at 14 years. A bit infirm and elderly, but still there. I was quite surprised to see her. They still don’t have a lot of asparagus yet, the weather is still being unkind. They are allowing people $5 bags. I had some for my lunch yesterday and it was heavenly. A year is such a long time. Once the asparagus is really producing, I plan to freeze a lot more this year. It isn’t the same, but it’s better than none. As is the pickled but I have never tried that. They sell it of course.

On our way to the farm this morning I suddenly noticed, it's spring. Lots of trees are beginning to leaf and showing that tender green that only comes in spring. Everything seems to be rushing to catch up and daffodils have sprung up in profusion - it was a wonderful feeling. The trees in the park outside our windows are copying the others and showing off their spring colours. If only the asparagus would decide it needs to do a lot more growing. Makes me feel like singing that song from 7 Brides.

This is one of the soups I made yesterday, it is delicious and freezes well. I always make it wrong, I put all the stock in with the asparagus and then make a kind of white sauce with the butter, flour and milk, works just as well. Typing this I realised I forgot the lemon juice too, duuuh.

Barrie's Asparagus Soup Recipe

My Mom's Famous!!!


1 lb asparagus chopped
1/4 cup chopped onion
2 cups chicken broth
2 Tbs butter or margarine
2 Tbs flour
1/2 tsp salt
dash pepper
1 cup milk
1/2 cup sour cream or yogurt
1 tsp fresh lemon juice
fresh chives for garnish

1. In a covered saucepan, boil the asparagus, onion and 1 cup of chicken broth. When the asparagus is tender and still bright green, blend to a purée (this purée can be frozen and used for future batches of soup.
2. In a large saucepan heat the butter and flour on medium to make a paste. Cook until golden. Stir occasionally as you add the 2nd cup chicken broth, making sure lumps don't form.
3. Stir in the salt, pepper, purée, milk. Bring to a boil.
4. Take soup off heat. Measure the yogurt or sour cream into a bowl and stir in spoonsful of hot soup, little by little. Now, carefully stir this warmed yogurt or sour cream mixture back into the pan of soup.
5. Add a teaspoon of lemon juice, or to taste.
6. Serve in individual bowls, sprinkled with chopped chives.
7. (makes 3 1/2 to 4 cups of soup)

Servings: 4

Have a great day’'