Recipe Information

• Servings: 4 servings
• Preparation Time: 10 minutes
• Cooking Time: 25 minutes
• Total Time: 35 minutes
• Difficulty: Easy

Ingredients

• 1 kg asparagus peels and stems
• 700 ml cooking water from asparagus
• 1 vegetable or chicken bouillon cube
• 1 tablespoon of heavy cream (for a smooth texture)
• Freshly ground black pepper, to taste

Instructions

1. Wash the asparagus peels and stems thoroughly.
2. In the hot or reheated cooking water, dissolve the bouillon cube.
3. Add the asparagus peels and stems to the liquid and simmer for about 15 minutes.
4. Blend the mixture until smooth.
5. Pass the soup through a fine mesh strainer (sieve), pressing down on the peels to extract as much liquid as possible.
6. Reheat the soup just before serving.
7. Stir in 1 to 2 tablespoons of heavy cream for added richness.
8. Adjust seasoning if necessary by adding salt and black pepper.

Notes

This soup can easily be customized. Add herbs like basil or parsley for additional flavor. Feel free to adjust the thickness by adding more cream or liquid to your desired consistency.

Recipe Tips

• Use fresh asparagus for the best flavor.
• Don’t hesitate to combine with other vegetable scraps for a unique taste.
• It’s recommended to use an immersion blender for a smoother texture.

Nutritional Information

Approximately 150 calories per serving.

Frequently Asked Questions

1. Can I use frozen asparagus leftovers?

Yes, frozen asparagus can work, although fresh asparagus will yield better flavors.

2. How long does this soup last in the fridge?

The soup can be stored in the fridge for up to 3 days in an airtight container.

3. Can this recipe be doubled?

Absolutely! Just adjust the quantities of ingredients accordingly.

4. Is it possible to freeze this soup?

Yes, this soup freezes well. Just make sure to cool it down before freezing.

5. Can I add other vegetables to this soup?

Definitely! Feel free to incorporate other vegetable scraps like carrots or celery for added flavor.