Spring Soup Sample

One of my favorite features at the Bellingham Farmers Market is the Chef in the Market series on the third Saturday of the month, May through September. Two local chefs participate each time, one at 11 a.m. and the other at 1 p.m., each demonstrating a recipe that uses produce from the market, and providing samples and recipes to the audience.

Today's 11 a.m. featured recipe was Potato Leek Vichyssoise with Asparagus Cream, which was both delicious and beautiful, and can be served hot or cold. Sous chef Shawn Warner from Ciao Thyme demonstrated how to make it, with additional commentary from Mataio and Jessica Gillis, Ciao Thyme co-owners, and then we were all given sample cups of soup to enjoy.

How food looks, as well as how it tastes, is important to me, and I don't think I've ever seen anything prettier than this presentation, with a swirl of the asparagus cream and another of lemon extra virgin olive oil* -- a staple at Ciao Thyme and in my kitchen too -- and then garnished with a chive flower, some tiny thyme flowers, and a chervil leaf. Almost too pretty to eat!

(In other news, my photo of our May 10 Blipmeet with Lady Findhorn, Berkeley Blipper and their spouses made it into the Blipfoto blog -- go to "This Week in Blipfoto -- A truly global village" and click on US in the fourth paragraph.)