It is rainy and gloomy today, but as I’ve been under the weather for the last couple of weeks it is a perfect day for me to stay home, watch vintage movies (I’m in the mood for something creepy and Vincent Pricey) and eat warm homemade soup.

I photographed this wonderful recipe for Event Magazine‘s current issue and not only is it delicious it is insanely easy to make. Puree ingredients, warm, eat; it doesn’t get much simpler  than that unless it is from a can, in which case it is usually rife with preservatives and sodium.This recipe was created by the chefs at D & L Bistro. It is a wonderful location, with lots of nice nooks and crannies for me to photograph in and a lovely patio for pleasant weather dinning. Asparagus Soup

1 bunch of asparagus

1 medium yellow onion

2 garlic cloves

1 large Yukon gold potato

1-quart chicken stock (vegetable stock may be used as a vegetarian option)

¼ cup heavy cream

1-tablespoon canola oil

¼ teaspoon allspice

¼ teaspoon cayenne pepper

salt and pepper to taste

Combine all of the ingredients and purée in a blender. Heat the mixture in a pan and serve immediately. Garnish with asparagus tips and olive oil.