Veal and Asparagus Soup

The markets are chock-a-block full of nice asparagus at this time of year, and it’s oh so hard to resist it. Having bought a couple of big bundles the other day, I wanted something different than the usual steamed or grilled whole stalk.

Soup seemed like a reasonable answer, and the unsettled - even windy and snowy - springtime weather here in northern Nevada seemed to agree.

I keep several half pound packages of ground meat in the freezer at all times, pork, chicken, beef and veal. The butchers at Whole Foods don’t seem to mind making these up for me, and if affords an incredible amount of convenience and flexibility that enable me to say ‘yes’ to the culinary whim.

With those packages, I can do meatballs, meatloaf, soups, sauces like Bolognese, lasagna and more. This is something that I recommend that you try. It doesn’t take long to defrost a half pound of ground meat on a weeknight, and you’re not left with wondering what to do with a much larger leftover amount of meat. In that sense, it’s also economical.

Lately, I’ve been trying to refine my skill in making clear, broth soups, since they are so nice and light for the coming warmer months - and they’re lighter on the waistline, too. I’m very pleased with the results.

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Quick and Easy Way to Boost Flavor: Demi Glace

I know times are hard and likely to get harder, but there are a few things that I’ve discovered aren’t worth skimping on. One of these is the Williams-Sonoma Demi Glace from poultry, beef and veal.

These extraordinarily rich concentrated bases add a complexity to sauces, stocks, soups, stews, spaghetti sauce and so much more that it would take hours … and more money, for the home cook to achieve on their own.

One of the great things, over and above the reguarly store brands in that they don’t list salt as the first ingredient. I can’t deal with overly salty foods. I like to be in control of the amounts by adding it myself.

These jars are pricey, I can’t kid you there, but they will last you a least six months in the refrigerator after opening, and a very little bit goes a long way to producing a superior result.

Try one. I do think you’ll become a convert too.