Asparagus Soup
From our Guest Blogger Angelo Funicelli
I remember when asparagus was seasonal, but now it’s at the farmers market most of the year.
It still has that issue, though - tough, fibrous, inedible parts. Julia Child recommended trimming an inch off the bottoms and peeling the stalks. Not my idea of a good time. Then I saw Ted Allen bend the stalks, and the tough part would just snap off in the right place.
But then you have a pile of asparagus stalks, and it’s a sin to waste them. Patricia Wells and The Paris Cookbook to the rescue. She says just save those stems in the freezer until you have enough to make this soup (at least 1 lb.)
This is the most frugal recipe I know. It uses stock made from a chicken carcass, (or just aromatic vegetables,) asparagus trimmings, and a shallot or a leek. We’re talking pennies.
Ingredients:
1 lb or more of asparagus stems, cut into 1/2-inch pieces
2 - 6 cups chicken or vegetable broth (depending how many servings you need, how much asparagus you have, and how thick you like your soup)
A sliced shallot or leek (include some green)
1 tbsp olive oil
Salt
Method:
1. Heat olive oil, sprinkle some salt in, and sauté the leek or shallot. Then add the asparagus.
2. Add the stock, bring to a simmer, and let it simmer, covered, for 15-20 minutes.
3. Let it cool a bit. Transfer asparagus and 1/2 c of the stock to a blender. Pulse it into a puree.
4. Put it through a food mill over a bowl until all the liquid is squeezed out and the fibrous pieces are left in the mill. Those stems have done their job, so you can thank them and throw them in the composter.
5. Mix the soup from the milled asparagus back into the remaining stock.
6. Serve hot or cold, with chives or parsley.
Bon Appetite!
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