The past week has been pretty cold and rainy here in Boston. Soup seems only appropriate for the weather. I still didn't want to make something overly rich so I thought seafood and showcase summer ingredients. I made a very simply veloute of asparagus juice and roux, finished with a little cream. I glazed squid, mussels and asparagus tips in butter and mussel jus. Buttered and griddled a crouton. Fried some dehydrated garlic and picked dill and tarragon. Light but warming.
