As a major asaparagus fan, I won't eat it unless it's fresh and locally grown. That means I have about a three week window each year when asparagus appears on my plate. This recipe for asparagus soup is my last hurrah each season. When I snap off the woody ends of asparagus for one dish or another I collect the ends in a plastic bag and freeze them. At the end of the season I make soup using the woody ends to make stock. (Larger image.) Serves 4.
Prep Time: 1 hour
Cook Time: 10 minutes
Ingredients:
- 1 lb. asparagus woody ends
- 2 c chicken stock
- 1/2 sm. onion; peeled and quartered
- 1/2 lb asparagus spears without woody ends; cut into 1" pieces
- 1 md. leek, white part only; chopped
- 1 Tbsp. butter
- 1/4 lemon; juiced
- 1 Tbsp. minced summer savory (optional)
- 1/2 cup cultured buttermilk
- 1/4 tsp. ground white pepper
- Salt to taste
Preparation:
1. Put woody ends and onion quarters in a soup pot with chicken stock and bring to a vigorous simmer. Cook for one hour. Discard solids.
2. Melt butter over medium heat, add leeks, and sauté until translucent.
3. Return soup base to stove over medium heat, add leeks, and bring to simmer.
4. Add remaining asparagus and cook until just done; about 5 minutes. Remove from heat and add savory, pepper, and salt. Allow to cool.
5. Puree soup in a blender, food processor or with an immersion blender. Add buttermilk, taste, and adjust seasonings.
6. Refrigerate for about four hours before serving.
Variation: Use heavy cream instead of buttermilk, leave out the savory and white pepper, and add a teaspoon of curry powder.
