A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).
Order nowPopular on Food52
Continue After Advertisement
12 Comments
GreenChef
April 18, 2010
I find it quite easy to just copy and past the recipe into a Word doc and save forever.
Love your work, folks.
Pat
Love your work, folks.
Pat
Maryanne H.
April 18, 2010
Just wondering - it would be nice to be able to print out recipes w/o all the other stuff on the page. Please give some thought to this, thanks.
Kristen M.
April 20, 2010
We've now added this recipe to our database, where you can easily format for printing on the right side of the page. Here's the link: http://www.food52.com/recipes/4180_cream_of_asparagus_soup_with_yogurt_and_tarragon Enjoy!
Maryanne H.
April 18, 2010
This sounds so much better than what I was going to do with asparagus today - a change in plans!
lennie
April 14, 2010
I love this but am hoping I could make this as a cold soup. What do you think?
TheWimpyVegetarian
April 13, 2010
I love the idea of adding the fortified wine. I typically do soy sauce, sherry wine vinegar, etc to round out the flavors but had never thought of just going with sherry, etc. I just made some pea soup that I usually add a splash of soy sauce to at the end and used sherry instead. It's amazing! Love this idea.
mrslarkin
April 15, 2010
Really?? I'm going to have to try some with my pea soup! Didn't Sasha do a video on sherry? Going to search for it now.
Kelsey B.
April 13, 2010
Yum! Great tip on the cognac, too. I'll keep that in my back pocket for all of the summer vegetable soups coming up!
shayma
April 13, 2010
i love that idea- i've never done it- i have some wonderful sherry at home, ooh, and cognac! and love the greek yoghurt touch.
Merrill S.
April 14, 2010
The yogurt makes it creamy but keeps it bright. This was the first time I'd used it in asparagus soup, and I really liked it.
See what other Food52 readers are saying.