so it was chicken soup with orzo for Ferdinand and cream of asparagus for me.
The chicken with orzo is a no brainer and the cream of asparagus is right behind. All you need is 1/2 an onion chopped finely, 2 leeks and 1 stalk of celery, and a bit of fresh fennel if you have it, also chopped finely, a sprig of thyme, one of parsley, and 1 small potato, peeled and chopped. Saute everything but the onion until tender, add the potato, then cover w/water and add a pinch of salt. Simmer until the potato is cooked through. I used leftover asparagus, but otherwise, braise about 10 to 12 stalks of asparagus separately for 4 minutes, then chop up and add to the soup. Simmer for about 2 or 3 more minutes. Puree with an immersion blender and whisk in a little butter or mascarpone. Taste for salt.
Ferdinand: which one is mine, the one with the chicken or the green one?
Mom: the chicken.