Western

I get so excited when Spring comes around because it is also asparagus season! Mainly, because I love making asparagus soups, which are super tasty, creamy soup.

This classic, soup is French soul-food, and it is very easy to make. It is a great choice for entertaining guests, in asparagus season. This lovely, soothing, green soup is made without using heavy cream. So, it’s perfect for people looking for a light meal - it’s ideal for lunch or brunch.

Soups are often thought of as a Winter thing, but this Spring soup is a one-of-a-kind - the king of all soups, according to me. So, for all the soup lovers & asparagus lovers, who haven’t yet tried it, you must give it a try. You won’t be disappointed, I promise!

Here’s my go-to recipe for this beautiful, soothing asparagus soup:

This dish is one I learned from my mother - sans cannabis. It has always been a family favorite and one the most-demanded dishes in our home.

The first time she made it was when I was 18 years old, and we had a huge get together at our place. I can still remember it’s aroma wafting throughout our home, and I ran to the kitchen to ask her what she was cooking. It smelled just as good as it tasted.

It’s been over 2 years since I’ve been making this at home - with cannabis - and I can proudly say that I’m an expert at it now.

This baked beauty is super-tasty and super-easy to make, and one those big event dishes that you can serve to impress your guests - many guests. I usually make it on Christmas & New Year’s, and my guests always love & appreciate it. I made it last weekend, when my neighbors came over - later, we used the leftovers to make sandwiches.

The recipe I’m sharing today is basically my mom’s recipe, with some slight changes made to it.