Before I introduced solids to my daughter, plenty of family members and friends made sure to share some horror stories with me about their picky eaters. I soon found out that they were not lying.
Our prepping before dinner time went something like this:
Carrots? Waaaah! Peas?! Waaaaaaaah! Geez, Ana…Mother of … how about Pears?!? Smiles from ear to ear.
I soon learned that she was a fan of fruits, but veggies were going to take a bit of convincing… Or not.
I came home one day with some groceries, and in her usual manner, she began to take everything out of the bags. As she continued, she grabbed some asparagus and without any reservations, she just had a go!
I sat there and stared at her in disbelief. I then quickly took it from her because I had heard that asparagus should not be eaten raw. Even though I didn’t believe it when I heard it, when it comes to munchkin, I believe everything and anything. And I wanted to avoid a choking episode. Besides, have you ever tried raw asparagus? Um… I don’t like it. I love it when it’s cooked, but not raw.
Needless to say, and all parents can relate, I could not get over my excitement with the whole asparagus incident. And because I thought she loved the asparagus, I quickly got my ingredients together and started working on one of my favorite soups: Crème D’asperges.
Guess what? She HATED IT! My husband and I could not get enough of it and there she was making that ewwwww face at us. What the? The answer to that came a couple of months later…
We recently figured out that it wasn’t the vegetables that she didn’t like; she just is not fond of vegetables in a pureed form. She loves veggies so long as they are not mushy.
I wish kids could talk from day one – this guessing game sucks.
(adapted from Epicurious)
- 2 pounds green asparagus
- 1 large onion, chopped
- 3 tablespoons unsalted butter
- 5 to 6 cups chicken broth
- ½ cup heavy cream (I use a cup of 2% milk instead)
- ¼ teaspoon fresh lemon juice, or to taste
- Trim asparagus by snapping off the tough ends. Discard ends.
- Cut tips from 12 asparagus 1-1/2 inches from top; set aside and reserve for garnish.
- Cut stalks and all remaining asparagus into ½-inch pieces.
- Cook onion in 2 tablespoons butter in a 4-quart heavy pot over moderately low heat, stirring, until softened.
- Add asparagus pieces and salt and pepper to taste, then cook, stirring, 5 minutes.
- Add 5 cups broth and simmer, covered, until asparagus is very tender, 15 to 20 minutes.
- While soup simmers, cook reserved asparagus tips in boiling salted water until just tender, 3 to 4 minutes, then drain.
- Purée soup in batches in a blender until smooth, transferring to a bowl and return to pan.
- Stir in crème fraîche, or a cup of milk, then if needed add more broth to thin soup to desired consistency.
- Season with salt and pepper.
- Bring soup to a boil and whisk in remaining tablespoon of butter.
- Add lemon juice and garnish with asparagus tips, or with mint.