Pairs well with Velvety Asparagus Soup
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Velvety Asparagus Soup
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A rich and smooth asparagus soup made from the trimmed ends of asparagus, showcasing resourcefulness by using kitchen scraps. The ends are simmered, blended, and sieved for a velvety texture.
00:25:00 total
Serves 4
medium
Soup
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Ingredients
- asparagus ends - watch the video to see (trimmed ends saved from asparagus preparation)
- water or vegetable stock - watch the video to see (for simmering asparagus ends)
- salt - watch the video to see (to taste)
- pepper - watch the video to see (to taste)
- cream or butter - watch the video to see (optional, for richness)
Instructions
- Prepare asparagus ends: Collect trimmed asparagus ends saved after preparing asparagus mille-feuille.
- Simmer asparagus ends: Gently simmer the asparagus ends in water or vegetable stock until tender.
- Blend asparagus: Blend the cooked asparagus ends into a smooth purée.
- Strain purée: Pass the blended purée through a fine sieve to achieve an impeccable velvety texture.
- Season and enrich: Season the soup with salt and pepper to taste. Optionally, add cream or butter for extra richness.
- Serve: Serve the soup hot as a starter or light meal.
