What To Do With Asparagus Ends?
Have you ever thought about what to do with asparagus ends? Don’t throw them away. Save them for a delicious soup.
Ingredients:
- 800 g of asparagus ends
- 200 g of asparagus stalks
- one small onion
- 1 small potato
- 1 clove of garlic
- salt and pepper to taste
- croutons: cubes of stale bread, a drizzle of olive oil, dried oregano, salt and pepper
This soup takes some work, but it’s worth it. This way the waste is zero. 🙂
Start by chopping the asparagus pieces into halves.
Add them to a soup pot, cover with water and cook them for 30-45 minutes, until they’re soft.
When they’re soft, turn the heat off and let cool for 5 minutes.
With a vertical blender blend the soup until it’s creamy. We can’t eat it like this because the soup is stringy, so we have to sift it.
Pour the soup into another container, and sift it into the pot you’ve cooked it in. Crush the strings of asparagus with the back of your wooden spoon until it’s almost dry.
Discard the strings that have been left from the sifting. They’ve done their job.
Now it’s time to upgrade it. Add the fresh asparagus, cut into small pieces, the onion and potato cut into chunks, garlic and season it with salt and pepper.
Bring the soup to a boil, and simmer it on medium heat with the lid on for 30 minutes, until the vegetables are cooked through.
Blend the soup again and serve with delicious croutons that you’ve baked for 15 minutes at 150*C.
If you want, you can drizzle some cream on top of it, but I don’t think it’s necessary because it’s super creamy and delicious even without it.
I know that this soup takes a lot of time to make, but if you are like me, if you cringe every time you throw away asparagus ends, you should make this. If you have a lot of them, just throw them in the freezer and cook them whenever you want to make a tasty soup.
This is an excellent way of not wasting food because waste is a big issue nowadays, and we should not contribute to it, but we should try to stop it. Appreciate every food you bring in your house and make the most of them.
From now on you will make this soup? I can assure you that it’s really tasty.
#zerowaste
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What To Do With Asparagus Ends?
Ingredients
- 800 g of asparagus ends
- 200 g of asparagus stalks, without the ends
- 1 small onion
- 1 small potato
- 1 clove of garlic
- salt and pepper to taste
- croutons: cubes of stale bread, a drizzle of olive oil, dried oregano, salt and pepper
Instructions
- Start by chopping the asparagus ends into halves.
- Add them to a soup pot, cover with water and cook them for 30-45 minutes, until they're soft.
- When they're soft, turn the heat off and let cool for 5 minutes.
- With a vertical blender blend the soup until it's creamy. We can't eat it like this because the soup is stringy, so we have to sift it.
- Pour the soup into another container, and sift it into the pot you've cooked it in. Crush the strings of asparagus with the back of your wooden spoon until it's almost dry.
- Discard the strings that have been left from the sifting. They've done their job.
- Now it's time to upgrade it. Add the fresh asparagus, cut into small pieces, the onion and potato cut into chunks, garlic and season it with salt and pepper.
- Bring the soup to a boil, and simmer it on medium heat with the lid on for 30 minutes, until the vegetables are cooked through.
- Blend the soup again and serve with delicious croutons that you've baked for 15 minutes at 150*C.
Notes
If you want, you can drizzle some cream on top of it, but I don't think it's necessary because it's super creamy and delicious even without it.
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14 Comentarios
Caitlin
Such a good idea! I always just throw the ends out 🙁
Sachin
Nice
chavamazal
This is genius! I just made asparagus last night and thought what a waste it was to throw all those ends away. I wish I had seen this before I had!
silviamagda
From now on, you can use them 🙂
allergygirleats
I tried this just last week, but didn’t strain the soup, which I must certainly will do next time. thanks for that tip!
silviamagda
If you don’t strain it, the soup will be stringy.
Kristen R.
Great idea! Love finding ways to use up scraps. Thanks for sharing!
silviamagda
Thanks for stopping by!
Anne Murphy
I love using the ends in soup! Never could stand wasting them…
I’m going to have to try your creamy potato version – looks delicious!
silviamagda
And it’s delicious 🙂
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