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Easy Asparagus Soup
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- #64067
Don't waste the asparagus ends that don't make the cut for your other dishes. Use them in this savory and creamy soup.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
3 reviews
ingredients
2 bunches asparagus (use the leftover ends only after you use the good parts in another dish)
water to cover
1 cup chicken broth
2 tablespoons flour
1/4 cup milk
salt and pepper
grated nutmeg
milk, cream or sour cream
grated mozzarella cheese
directions
Simmer asparagus ends in water till tender, about 15 minutes. Let cool and then put asparagus and cooking water in food processor and run till liquidy. Put pulp in a regular strainer, set over the pot and using the back of a spoon press out all the pulp. Keep working pulp till all that is left is the tough outer skin of the ends. Discard.
Add chicken broth to the asparagus pulp. Mix together the milk and flour to make a paste and add to the vegetable broth ingredients. Return the pot to stove and stirring over medium, heat the cook the soup till it thickens.
Add salt and pepper to taste. Grate fresh nutmeg over soup. Remove from heat. When serving, the soup will be quite thick so use either milk or cream to thin to desired thickness. I used sour cream and it was lovely. Stir in the cheese and serve.
cook's notes
It has always bothered me to throw away perfectly good Asparagus ends just because they are tougher. I tried this and it worked very nicely
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recfoodrecipes
nutrition data
61 calories, 1 grams fat, 9 grams carbohydrates, 5 grams protein per serving. This recipe is low in fat.
Pizza night is always a favorite, especially when you have great tasting pizza from some of the most popular restaurants.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
reviews & comments
January 5, 2018
I processed my cooked ends with a Ninja, and all was pretty much pureed, couldn't really detect any fibrous strands although I did press through a strainer. Used powdered chicken broth mixed with milk and flour for thickening, rather than chicken stock. Seasoned with a little Adobo, heated til steaming, added about 1/4 to 1/3 cup heavy cream and a shake of nutmeg at the end. Wonderful! Thanks for this recipe, it's a keeper!
August 13, 2013
If your asparagus is particularly woody you might need to cook them longer (I did, took more like 25 minutes until they were tender enough that I thought they would puree nicely and not just shred). I liked the soup rather thick so I didn't thin it with milk or cream.
March 7, 2011
I have been looking on line for a recipe using just the end of the asparagus and here is the best one I found. I to hate to throw out anything that can be used. My mother uses the stalks from broccoli and the stalks and core of cauliflower to make cream broccoli and cream of cauliflower soups and they are wonderful. Who'd a thunk it?