Cream of Asparagus Soup Recipe

This Cream of Asparagus Soup Recipe is the perfect way to use up those leftover woody ends.


| January/February 2014



Cream of Asparagus Soup Recipe

Warm up on crisp days with this Cream of Asparagus Soup Recipe.

Photo By Sarah Sinning

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Cream of Asparagus Soup Recipe

When first given the task of creating some comfort-foodie asparagus dishes, I knew I wanted to figure out a way to make asparagus soup from only the leftover woody ends. Don’t you just hate throwing those ends away? It seems like with every bunch of asparagus used, you have to discard almost half. This is simply unacceptable. There are lots of recipes out there that have you make a stock from the discarded ends, but then the bulk of the soup comes from potatoes, leeks, and so forth. To my way of thinking, there had to be a better way of utilizing more of those ends while also highlighting the delightful asparagus flavor trapped within. This is what I came up with.

Yields 4 starter-sized servings or 2 main-course servings

2 tablespoons olive oil
1 large onion, thinly sliced
Kosher salt, to taste
Woody ends from about 60 similarly sized asparagus stalks (roughly 2 bunches), cut into 1- to 2-inch pieces
6 cups good-quality chicken stock (homemade is best)
1/4 cup heavy whipping cream
Juice from 1/2 lemon

Place large saucepot over medium heat. Add oil, onion and pinch of salt. Stir to combine. Once onions begin to sizzle and steam, reduce heat to medium-low and allow to caramelize for about an hour, or until nice and golden brown. This is a fairly slow process, but the flavor that develops is unmatched and definitely worth it. Stir periodically throughout the hour to keep onions moist, adding additional oil and adjusting heat if necessary.





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