Asparagus orzo with gingered broth
A green and verdant soup for spring
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Hello my dears. It feels like a little while since I checked in with my paid community (OK so it’s been a week, but I missed you!), and I also wanted to welcome the new subscribers who have been joining lately, as there’s quite a few of you, perhaps something to do with Notes. Hello all! I am so happy you’re here. To give you a flavour of what you can expect from me, I wanted to share a little bonus seasonal recipe with you ahead of Friday’s big ticket drop - my brand new ‘Something For the Weekend #2’ recipes, which I’ve been working really hard on behind the scenes and which will be landing just in time for the bank hol. It’s shaping up to be something very special indeed, and I can’t wait to share. But in the meantime, here’s this simple, but frankly sensational asparagus broth for you from my archives, because I think I may have mentioned, it’s asparagus time!? This easy but elegant bowl is a springtime staple in my kitchen because it’s so fresh and light, and thanks to the miso and ginger, it’s satisfying and enlivening too. Sometimes I add crispy bacon, shreds of poached chicken or pan-fried gnocchi, but orzo is obligingly quick and filling.