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Cooking with Julia Childs

Hawaiian Coffee with a piece of cake

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Asparagus Soup

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I always make an asparagus soup when I am cooking asparagus as a side dish for some dinner because I don’t want to throw away the stems that are mostly too hard and chewy. We all know that the asparagus heads are the best, they melt on the tongue when cooked right. So this recipe is basically using the left overs of an asparagus dish. It makes a great soup. Try it out, you won’t regret it.

asparagus soup

Ingredients Asparagus Soup

10-15 asparagus stems
at least 1.5 cups asparagus cooking water
1 tbsp butter
2 tsp flour
salt, pepper, fresh grated nutmeg
1 cube vegetable instant broth from Rapunzel or organic
1/2 cup half and half
1/4 tsp dried chervil

Cooking Instructions
– Cook asparagus stems for 30-45 minutes; let them cool off; you can keep them in the fridge for some days and make the soup later. Don’t throw away the cooking water.
– Melt butter and dust the flour over it, then mix it very well – use a whisk.
– Add water and bring to a boil; reduce heat.
– Add instant broth cube, salt, nutmeg and pepper as needed
– Take aspargus and rinse the stems under warm water.
– Cut them in small pieces (slices) and add them to the soup. If the asparagus pieces are too hard don’t use them. You only want the soft parts for the soup.
– Let it simmer for about 10 minutes, then add half and half, spice again if needed.
– Sprinkle with dried chervil before serving.

 

 

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