Asparagus season is on, and I love it. At least twice a week we eat some version of asparagus – green, white, with pasta, from the grill or the very classic German version with potatoes, ham, and Sauce Hollandaise. When cooking white asparagus, you will end up with a heap of peels and root ends, don’t throw those out just yet. Instead: make some asparagus soup!
- Asparagus leftovers – peels and root ends
- 1l Water – you can use the water you cooked your asparagus in
- 1 tsp salt
- 40g butter
- 40g flour
- 4 tbsp cream
- 1 tsp granulated stock
- 1 tsp sugar
- Some nutmeg
- A squeeze of lemon juice
How to Make Asparagus Soup
Cook the asparagus leftovers for about 10 minutes. (If you use the same water you already cooked the asparagus in, you will get even more asparagus flavor in your soup). Afterward, pour the liquid through a sieve into a container and put it aside.
In your pot, melt the butter and add the flour. Stir it continuously until you reach a blond roux. Deglaze it with the asparagus water and stir. After you brought the whole mixture to a boil, you turn down to heat to allow the mixture to soak a little. Finally, you add the cream. Season to taste with some granulated stock, sugar, nutmeg and lemon juice – and you are done.
You can easily store the soup in the fridge for about two days. If you have some leftover asparagus, you can slice it up and add it to the soup. Before serving the soup, you may add some chopped chives or green onions for a perfect finish.
If you are too lazy to cook the soup right away, it is no problem to leave the water with the peels and root ends in the pot overnight.