There's a scene in the 1980 movie "Private Benjamin" where Goldie Hawn's character, Judy, while marching through the mud and rain during basic training, aches for her former spoiled life and whines, "I want to go out to lunch!"
I may not exactly whine about it, but I rank "going out to lunch" as one of life's best simple pleasures.
Mr. Rosemary will go out to lunch with me if it's just part of a day-long shopping outing, but it's just fuel for him. So, going out to lunch has become a "girly" thing for me.
Throughout my cancer treatment, I've been lucky that my girlfriends have been happy to oblige. We developed a nice little habit: The day before my chemo treatment, when I was likely to feel my best, was "go out to lunch" day. Mostly we just sampled local restaurants. We included a movie matinee a couple times or maybe a bit of shopping. (Don't go to a brand new restaurant two days after it opens! Give them some time to work out the kinks!)
But once, we had a lovely lunch at a friend's -- Mary's -- home. The main course was a rich and creamy asparagus soup. There was a strawberry and spinach salad, warm bread with little pats of butter, fresh flowers on the table, a chocolate cake for dessert, all on the hostess's vintage china. Perfect.
(And who forgot to take pictures?!?)
It was Susie's soup that stole the show for me. Not only did I have seconds then and there, I got to take the leftovers home. (Did I share, you wonder? Of course not.)
I've had cream of asparagus soup before, but this was special. At first, I thought maybe because it was because Susie used her own asparagus. But when she gave me the recipe, I saw it had rosemary in it. Usually, rosemary is pretty potent -- (not me, silly, the herb) -- even in small doses, but it lent a subtle flavor that didn't overpower at all. More perfect.
The cast of characters at our ladies' lunches has varied, but thank you Mary, Susie, Connie, Liz, Missy, Lindsay, Rose and Katie. Thank you for helping me forget, even for a few hours, that I was a "cancer patient." For a few hours, I was just one of the girls. And that made me feel special.
Rosemary Asparagus Soup
from Susie McLaughlin
1 tablespoon olive oil
1/2 cup chopped onion
2 cloves chopped garlic
2 tablespoons unsalted butter
1 tablespoon all purpose flour
2 cups chicken broth
1 15.5 ounce can white beans, drained
1 pound fresh asparagus, chopped (save tips)
1 cup heavy whipping cream
salt and pepper to taste
1/2 pound crisp bacon, chopped (for garnish)
Parmesan cheese (for garnish)
Heat olive oil in a large skillet and cook onion, garlic and rosemary until softened. Add butter and flour and cook until flour is dissolved.
Mix broth, white beans, asparagus, cream, salt and pepper into onion mixture and bring to a boil. Reduce heat and simmer until asparagus is tender, abut 10 minutes. Remove skillet from heat and let mixture cool. Pour soup in batches into blender or food processor until smooth. Then pour through strainer. Steam the asparagus tips in a little water in microwave and add to soup before serving. Heat on low before serving. Sprinkle with cheese and bacon.