ASPARAGUS STALK SOUP

This is a fantastic, sustainable "use-up" soup to make from the stalks of asparagus, instead of throwing them away (you can keep them in the freezer until you are ready to make the soup). Its creamy and delicious! This recipe serves 4
INGREDIENTS:
  • Asparagus stalks (I used 175g left over from 2 x 250g bundles, but you can use more than this)
  • 1 chicken or veg stock cube (just to boost the flavour, but not essential if you have lots of stalks)
  • 1.6 litres water
  • 1 white onion
  • 60g butter
  • 60g flour
  • 50ml cream (optional, and can use coconut cream instead)
  • Salt & pepper

UTENSILS:
  • 1 med pan 
  • 1 slotted spoon
  • Small blender (stick blender ideal)
  • Small frying pan
  • 2 x Small bowl
  • Measuring jug (min 1.5 litre capacity)
  • Sieve
  • Spoon
  • Scale
  • Whisk
 
METHOD:
  1. Place stalks in a med pan with 1.6 litres water and a stock cube (or equivalent stock powder)
  2. Boil for approx. 30 minutes until the stalks are soft
  3. While stalks are boiling, peel and chop an onion, fry gently in a little butter/olive oil until soft, seasoning with a little salt and pepper
  4. Place the onion into a blender and blitz to a puree (I use my stick blender for this), then transfer to another small bowl until needed (because you need the blender again)
  5. When the asparagus stalks are soft, turn off the pan, and remove the stalks with a slotted spoon to the blender – blitz to a puree
  6. Transfer the blended asparagus into a sieve, over the bowl with the onion puree, and push through the sieve (using back of a spoon), until you have extracted as much asparagus pulp as possible – discard any remaining asparagus left in the sieve
  7. Transfer the stock left in the pan to a measuring jug and take a note of the measurement – you need 1.2 litres stock, so there should be enough but if not, just add a little water or milk to make up the rest. If too much, remove the extra. 
  8. Wipe out the empty stock pan with some kitchen paper just so its dry – no need to wash it.
  9. Measure out and place the butter into the (now empty) stock pan
  10. Measure out your flour in a separate bowl
  11. Now turn on the heat until butter is melted, then add the flour and cook out, whisking for a minute (almost frying it, to cook out the flour)
  12. Add the onion/asparagus puree
  13. Add the stock in thirds, ensuring to incorporate into the roux well with the whisk with each addition before adding more
  14. When the last batch of stock is in, cook out gently whisking all the time until the soup thickens
  15. Turn off the heat, taste and adjust the seasoning – I sometimes sprinkle over some more stock powder to add depth, and/or some salt and pepper.
  16. Optional – to make it extra luxurious, you can mix in approx. 50ml cream/coconut cream 

NOTES:
  • Serve the soup with croutons (for which I just cut bread into cubes and bake until golden) and some grated cheese (parmesan or cheddar) and a drizzle of extra virgin olive oil
  • You can keep any asparagus stalks you have over in a bag in the freezer and make this soup as required