Chanel and Asparagus Soup

"Once more, Chanel stands apart from the crowd by virtue of the astonishing simplicity of her attire, an almost masculine tailleur made of white linen, completely unadorned by jewelery.  No less spare is the hat, with its relatively discreet brim and its utter lack of 'garnish'." 

Coco Chanel lived at the perfect time to be such an influence on the fashion of the time.  Women were fighting for their rights, they were less and less restricted creatures, who had been hampered by excessive and uncomfortable dress.  Chanel was influenced by practical menswear, it all contributed to being independent and competitive in a man's world.

Simplicity was and is the key.  Nothing is as simple, yet celebrates the essence of a vegetable as this asparagus soup.  Serve it with fried wedges of rice tortillas topped with a melting cheese and a sprinkle of fresh thyme leaves.

Asparagus Soup


Serves 2 people

1 lb. asparagus
2 tbs. butter
2 tbs. olive oil
1 tbs. fresh thyme leaves
1/2 tsp. salt
1/4 cup white wine
2 cups vegetable or chicken stock
1/4 cup heavy cream

Trim the ends of the asparagus.  Peel the bottom half of the stalks with a vegetable peeler and cut into 1" pieces.  Melt the butter with the olive oil in a saucepan, add the asparagus, thyme leaves and salt, and sauté until the asparagus is very tender, about 10 minutes.  Add the white wine, cook for 3-4 minutes, add the stock and bring to a simmer.  Simmer for 10 minutes, turn off the heat and puree with an immersion blender.  Return to the heat and add the cream.  Cook gently until the soup thickens.  Serve hot and garnish with a drizzle of olive oil.


This asparagus soup is simple, elegant and with just a drizzle of garnish.  I think Mlle. Chanel would have enjoyed it, in the spring-time, while wearing white linen.

To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.