Asparagus Cream Soup

I wanted for some time to make asparagus cream soup because I never tried it before.

I read somewhere on the internet that you can do something with the ends as well, so I kept them until I had a full bag, because I feel so bad to throw so many asparagus ends.

I made a cream soup with 300 g of fresh asparagus and like 300 g of asparagus ends.

The problem was that the soup was too stringy and at first, I didn’t know what to do, I thought I ruined it.

But I sift it, and I cooked it again with vegetables.

Ingredients:

  • 300 g of fresh asparagus + 300 g of asparagus ends
  • one onion
  • 1/2 a celery stalk
  • 1 carrot
  • one potato
  • salt and pepper
  • thyme
  • olive oil

Yesterday I made the soup, by sweating the onion, carrot, and celery for 5 minutes.

I seasoned it with salt, pepper and thyme.

I added the potato and the asparagus and I let the soup boil for 20 minutes.

I blend it and then I sift it very well. I refrigerated the soup until I would use it.

Today I made it again, I sweat the onion, carrot and celery and then I added a potato and the sifted soup and cook it again, then I blend it.

The finished soup is smooth and tasty. 🙂

Yesterday I thought that I would not keep again the asparagus ends because the soup would be stringy, but I thought of something else. I can boil the ends in water until they’re soft, blend them and sift them and then I would make a cream soup with the sifted one and other fresh vegetables.

I don’t know if you understand me. 🙂

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