If you’re making asparagus as a side dish, don’t throw out
the woody stalks. Save them to make this delicious soup, which is a great way
to prevent lots of leftovers in your refrigerator from going to waste (feel free to add other veggies such as celery, potatoes, cauliflower, etc.).
Cream of Asparagus Soup
1 T. butter
½ yellow or white onion, coarsely chopped
2 cloves garlic, sliced
1 carrot, peeled and chopped into big chunks
Ends from 1 pound of asparagus, coarsely chopped
2 cups chicken or vegetable stock
1 t. sea salt
½ t. black pepper
½ cup heavy cream
Melt the butter over medium heat in a heavy saucepan. Add
the onions and garlic and sauté until slightly softened. Add carrot and
asparagus and sauté for five more minutes. Add chicken stock and seasonings;
bring to a boil. Reduce heat and cover. Cook for about 10 – 15 minutes, or
until all vegetables are soft. Remove from heat and allow to cool.
When slightly cooled, pour mixture into a blender or food
processor. Puree until smooth. Press puree through a fine mesh strainer back
into the saucepan. Heat to low and add heavy cream. Cook just until heated
through, about 2 minutes.
Makes 2 cups soup.
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