Asparagus soup & garlic flatbreads to fight the flu
Asparagus soup & garlic flatbreads to fight the flu
by Aggressive_Form7470
2 Comments
Aggressive_Form7470
whenever I buy asparagus, I freeze and keep the woody (inedible) stalk ends and when there is enough, I make this soup. I also freeze my homemade chicken stock, but you could also use fresh or shop-bought.
1. sautée asparagus ends in butter or lard, and when cooked through, add the fresh asparagus, reserving the tips for garnish. 2. add stock and when heated through, put into a blender – it won’t fully blend as the stalks are too hard, but it will create a green soup and some pulp, which you will squeeze to strain the flavour and liquid out. discard the solids. 3. strain the soup through a sieve and reduce to desired consistency. you can add cream if you like, but it isn’t always necessary.
TIPS – all of my seasoning is in the stock – usually made of vegetables, roasted bones, animal fat (sometimes bacon), bay leaf, garlic, marjoram, pepper, touch of msg, soy or fish sauce, etc. so you dont need to salt the asparagus. – I occasionally add an old parmesan rind in for a while as the soup reduces – roast the asparagus tips and use as garnish when serving – if you want a really green soup, add a handful of spinach! for sweetness, add baby peas
2 Comments
whenever I buy asparagus, I freeze and keep the woody (inedible) stalk ends and when there is enough, I make this soup. I also freeze my homemade chicken stock, but you could also use fresh or shop-bought.
ingredients:
– woody asparagus ends
– 1 bunch fresh asparagus
– stock (vegetable or chicken)
– lard / butter
1. sautée asparagus ends in butter or lard, and when cooked through, add the fresh asparagus, reserving the tips for garnish.
2. add stock and when heated through, put into a blender – it won’t fully blend as the stalks are too hard, but it will create a green soup and some pulp, which you will squeeze to strain the flavour and liquid out. discard the solids.
3. strain the soup through a sieve and reduce to desired consistency. you can add cream if you like, but it isn’t always necessary.
TIPS
– all of my seasoning is in the stock – usually made of vegetables, roasted bones, animal fat (sometimes bacon), bay leaf, garlic, marjoram, pepper, touch of msg, soy or fish sauce, etc. so you dont need to salt the asparagus.
– I occasionally add an old parmesan rind in for a while as the soup reduces
– roast the asparagus tips and use as garnish when serving
– if you want a really green soup, add a handful of spinach! for sweetness, add baby peas
Good choice!
I hope it will help you to get well soon.