Asparagus Ends Soup

Recipe Name Asparagus Ends Soup
Catagory Soups
Prep Time 01:30:00
Ingredients 25 - 60 asparagus ends. (Those tough parts you usually throw away when preparing this expensive vegetable!)
1 Tbls Olive or Coconut Oil
1 yellow onion, chopped
2 medium red potatoes, chopped
1/2 lemon
1/4 cup cream or half and half
salt & pepper to taste
1/4 cup grated parmesan
2 oz Prosciutto, sliced and fried (optional)
12 - 18 roasted asparagus spears (optional)
Instructions Chop asparagus ends into small pieces and place in a large pot. Fill with water to cover one inch above the asparagus. Bring to a full boil and then reduce heat, cover and simmer for about 1 hour. (Lower altitudes may need only 40 minutes or so). Cook until mushy.
2. Blend the asparagus and liquit it boiled in using an immersion blender. (In a regular blender, do small batches at a time as hot liquids expand). Strain the pulp out, reserving all of the liquid.
3. Heat the oil in the same large pot and add the onion and potatoes. Heat on medium high, stirring occasionally for 10 minutes until there are some good char marks on the vegetables.
4. Add the reserved asparagus stock and simmer on medium low for 20 - 30 minutes until vegetables are very soft. Blend well.
5. Add juice of the 1/2 lemon, cream and salt and pepper to taste.
6. OPTIONAL! Garnish the bowls of soup with grated parmesan, fried prosciutto, roasted asparagus spears and/or zest of the 1/2 lemon.
Comments This is the answer to my quest to find something good and easy to do with those left over woody ends of the asparagus besides just adding to vegetable broth and freezing. This is a delicate yet satisfying soup to go with a sandwich or with the add-ons be a main meal. I love it!
Added By carol

 

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