Cara Dack Posted May 31, 2011 Share Posted May 31, 2011 It's British asparagus season again and while the tips are fantastic when lightly steamed or grilled, the rest of the stalk tends to be a bit tough. After years of chucking them out (such a waste) I recently started making soup out of the stems instead and it's really delicious. Ingredients: Asparagus stemsSmall onion or shallotsBay leafStock - chicken or veg enough to cover the number of stemsSeasoning to tasteCream/milk - optionalGarlic - optional Recipe: Dice the onion/shallots and chop up the stems into small chunks.Heat a little oil or butter (depending on preference) and fry the onion over a low heat so they soften.Crush garlic cloves to taste into the onion.Add the asparagus and fry until it softens but don't allow to go brown as it impairs the flavour.Add the stock and the bay leaf and simmer until the asparagus is soft all the way through.Add any seasonings.Take out the bay leaf and use a hand mixer to combine the ingredients.Add cream or milk for a creamier soup if desired. It's easy and cheap as the main ingredient is leftovers. Link to comment Share on other sites More sharing options...
CelticGypsy Posted May 31, 2011 Share Posted May 31, 2011 ~~~ drooooooling here ~~~ Regards,Gypsy Link to comment Share on other sites More sharing options...
ejfinch Posted May 31, 2011 Share Posted May 31, 2011 Yummy! Nice idea! Link to comment Share on other sites More sharing options...
ilexys_morighanan Posted May 31, 2011 Share Posted May 31, 2011 Oh, wow, this sounds delicious! *drool* Thanks for the recipe! I might give this a try! Link to comment Share on other sites More sharing options...
Blyss Posted June 1, 2011 Share Posted June 1, 2011 (edited) I love asparagus, but I always thought it was such a waste b/c of the tough stems. I ended up throwing more out than what was eaten.Love this recipe, looks pretty easy. Thanks so much for sharing. :wickedwitch: Edited June 1, 2011 by Blyss Link to comment Share on other sites More sharing options...
Aeorn Posted July 25, 2011 Share Posted July 25, 2011 It's British asparagus season again and while the tips are fantastic when lightly steamed or grilled, the rest of the stalk tends to be a bit tough. After years of chucking them out (such a waste) I recently started making soup out of the stems instead and it's really delicious. Ingredients: Asparagus stemsSmall onion or shallotsBay leafStock - chicken or veg enough to cover the number of stemsSeasoning to tasteCream/milk - optionalGarlic - optional Recipe: Dice the onion/shallots and chop up the stems into small chunks.Heat a little oil or butter (depending on preference) and fry the onion over a low heat so they soften.Crush garlic cloves to taste into the onion.Add the asparagus and fry until it softens but don't allow to go brown as it impairs the flavour.Add the stock and the bay leaf and simmer until the asparagus is soft all the way through.Add any seasonings.Take out the bay leaf and use a hand mixer to combine the ingredients.Add cream or milk for a creamier soup if desired. It's easy and cheap as the main ingredient is leftovers.Nice recipe, I too have thrown stems away, or saved them for stock in the freezer with all the other unusable parts of veggies. I have noticed this year in my local markets, something called baby or petite asparagus. Small one pound bundles of goodness. I have made a similar recipe, and cut the small heads off and lightly steamed them and used as a garnish to the soup. Dresses it up nicely. Just a thought. Link to comment Share on other sites More sharing options...
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