I considered titling this post "Urgent Care Chic", but then I decided to include the soup I made today too.
This morning I went to urgent care to find out if my bronchitis had turned into pneumonia since I was having pain with deep breaths. Thankfully it wasn't busy, and the doctor on duty was a pulmonologist. I had a chest x-ray, and it is not pneumonia. Somehow after a month, I still just have bronchitis but now with back pain from coughing so hard and so much. I got an antibiotic this time, and I'm going to focus on just resting as much as possible this week. Oh, and I thought I'd be the only person in the hospital this morning in a dress and heels, but I was wrong. I picked out this dress bc it was super comfortable, but there were plenty of women dressed nice or at least presentable. Oh I love LA! There's even fashion in the hospital.
Top: Victoria's Secret Pink
Dress & necklace: Forever 21
Shoes: Bass
Also, when I arrived back to my apartment on Friday, the formal gown I ordered from HauteLook had finally arrived. The verdict? It's beautiful, but the fit is horrible. The tailor can do a lot to fix it, but closing the zipper takes an act of god and it can't be let out. I have to lose a few pounds before Memorial Day weekend! I can't work-out while I still have bronchitis, so I'm focusing on my diet. Tonight I made an asparagus soup. It's spring in a bowl!
Asparagus & Potato Soup
1 carton of chicken or vegetable broth
handful chopped onion
1 bunch of asparagus
1 potato
salt
pepper
olive oil
Microwave or bake potato until cooked (mine was already wrapped up with instructions to microwave for 7 minutes) then let cool. In a saucepan, boil a handful of chopped onion in the broth for 7 minutes. While onion cooks, wash and snap off woody ends of the asparagus. Cut off tips and set aside. Cut bottoms into 1/2 inch pieces. Add 1/2 inch pieces of asparagus to the onion and broth. Cook for 3 minutes. Peel potato and cut into chunks. In batches, blend the soup and potato chunks until very smooth. Put pureed soup back into the saucepan over medium-low heat. Add the asparagus tips. Season with salt & pepper to taste. When heated through and tips are cooked to your liking, serve with a light drizzle of olive oil.
Although I only used one bunch of asparagus this time, I'll use two next time. I liked the potato taste, but I'd want the asparagus taste to stand out more next time.