Make this creamy and delicious asparagus soup from the parts of the asparagus that is otherwise discarded. When using white asparagus, cut off about 2 inches from the bottom and when using green asparagus, break off the lower woody part. Instead of discarding the ends, put them in the freezer and save them to make this wonderfully creamy and smooth asparagus soup when you are in the mood for it.
You will need
2.2 lbs of asparagus ends, cut into 0.4-inch pieces
7 oz fresh asparagus for garnish, cut into 0.8–1.2-inch pieces
2 tbsp butter
1.7 cups of shallots, finely chopped
1 clove of garlic, finely grated
3.4 cups of water
2 cubes of chicken bouillon
0.85 cups of white wine
1.3 cups of heavy cream
1 tsp Pul biber
Salt
Freshly ground black pepper
1 tsp honey
How to make it
1. Prepare all ingredients that is to be chopped, grated, and cut.
2.2 lbs of asparagus ends, cut into 0.4-inch pieces
7 oz fresh asparagus for garnish, cut into 0.8–1.2-inch pieces
1.7 cups of shallots, finely chopped
1 clove of garlic, finely grated
2. Heat up a pot and add butter. When the butter has quieted down, add shallots and garlic. Sauté on medium heat while stirring until the onions and garlic have become glossy but not browned.
1.7 cups of shallots, finely chopped
1 clove of garlic, finely grated
3. Add white wine, water and chicken bouillon and bring to a boil.
3.4 cups of water
2 cubes of chicken bouillon
0.85 cups of white wine
4. Add the asparagus ends.
7 oz fresh asparagus for garnish, cut into 0.8–1.2-inch pieces
5. Simmer on medium heat until the asparagus is soft, about 45 minutes. Add more water if needed.
6. Let the soup cool a bit and then blend the soup until smooth. Strain the soup into a saucepan and use a spoon to press out all the liquid. The fibrous mass in the strainer is to be discarded.
7. Add cream and bring to a boil. Let the soup simmer for about 5 minutes.
1.3 cups of heavy cream
8. Season with salt, black pepper, Pul biber, and honey.
1 tsp Pul biber
Salt
Freshly ground black pepper
1 tsp honey
9. Add the fresh asparagus and let it simmer in the soup for 4–5 minutes. It should have a bit of a crunch.
7 oz fresh asparagus for garnish, cut into 0.8–1.2-inch pieces
Serve the soup as an appetizer or as a main course along with some good bread.
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