Description
A creamy and flavorful asparagus soup made using asparagus peels and ends, reducing waste and maximizing flavor. This recipe is perfect for springtime when asparagus is in season.
Ingredients
Scale
- 500g asparagus (peels and ends reserved)
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 liter vegetable broth
- 100ml cream
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Wash the asparagus and peel the lower part of the stalks. Reserve the peels and ends.
- Chop the onion and garlic.
- Heat olive oil in a pot over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
- Add the asparagus peels and ends to the pot and sauté for another 5 minutes.
- Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 20 minutes.
- Remove from heat and let cool slightly.
- Using an immersion blender or a regular blender, carefully blend the soup until smooth.
- Strain the soup through a fine-mesh sieve to remove any remaining fibers.
- Return the soup to the pot and stir in the cream. Heat gently, but do not boil.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley.
Notes
- For a richer flavor, use chicken broth instead of vegetable broth.
- If you don’t have cream, you can use milk or half-and-half.
- The soup can be stored in the refrigerator for up to 3 days.
- For a vegan option, use plant-based cream and vegetable broth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: European
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 25mg
Keywords: asparagus soup, asparagus peel soup, creamy soup, spring soup, vegetable soup, spargelcremesuppe, spargel, soup recipe, easy soup