Cream of Asparagus Soup

In a kitchen, food waste seems inevitable. At Herbaceous Catering Co. we try to use every part of the animal/vegetable to cut back on that waste. We regrow scallion butts, use onions peels as a natural food dye, and save chicken bones and carcasses for stocks and & soups. The stems of spring vegetable asparagus, often discarded, can be used to make delicious soups, which can be served warm or chilled.

Ingredients:

1. 1 bundle asparagus stems

2. 1 quart chicken stock (preferably homemade)

3. 1 onion, medium diced

4. 2 garlic cloves minced

5. 1 tablespoon olive oil

6. 1 tablespoon butter

7. Salt and pepper to taste

8. In a heavy-bottomed sauce pan, sweat onions in olive oil and a pinch of salt on medium low heat for 5-7 minutes until translucent.

9. Add garlic, and asparagus stems, cook for an addition 2 minutes.

10. Add stock and bring to a boil.

11. Cover & reduce heat to a simmer, cook for 2 hours.

12. Add 1 table spoon of butter and remove from heat and puree using an immersion blender. If you don’t have access to an immersion blender, a 5 speed blender will work fine. Remember when blending to have a kitchen towel over the lid.

13. Pour through a fine mesh strainer to remove any fibrous parts.

14. Season with salt and pepper to taste.

Recipe: 

1. In a heavy-bottomed sauce pan, sweat onions in olive oil and a pinch of salt on medium low heat for 5-7 minutes until translucent.

2. Add garlic, and asparagus stems, cook for an addition 2 minutes.

3. Add stock and bring to a boil.

4. Cover & reduce heat to a simmer, cook for 2 hours.

5. Add 1 table spoon of butter and remove from heat and puree using an immersion blender. If you don’t have access to an immersion blender, a 5 speed blender will work fine. Remember when blending to have a kitchen towel over the lid.

6. Pour through a fine mesh strainer to remove any fibrous parts.

7. Season with salt and pepper to taste.