Asparagus ends soup with garlic, fresh herbs and olive oil.
Course Soups
Cuisine Mediterranean Fusion
Keyword Asparagus Ends Garlic Soup
Prep Time 15 minutesminutes
Cook Time 30 minutesminutes
Total Time 45 minutesminutes
Servings 4servings
Equipment
Food processor Blender or immersion blender will work too
Chinois set or fine sieve strainer
Medium large soup pot with lid
Ingredients
1lbAsparagus stalks
4Garlic cloves
1quartHot liquids or Chicken broth
2tbspOlive oil or unsalted butter
1/4cupWhite wine (optional)
2tbspMascarpone or heavy cream (optional)
Instructions
In a large pot over medium heat bring the vegetable stock, or liquid of choice to a low boil. Drop in the asparagus trimmings, herbs, wine if using, garlic, olive oil or butter and one teaspoon salt at a time and taste before adding more. Put a lid on, turn down to low and simmer for 30-minutes. Cool.
Transfer the solid pieces of the mixture to a food processor or regular blender and puree until the mixture is as creamy as possible.
With a fine mesh strainer over the heavy soup pot of liquid, strain the asparagus pulp, pressing with the back of a spoon to release all of the asparagus flavor and creamy substance that has cooked down from the woody asparagus.
Reheat when ready to serve and add a small dollop of mascarpone or drizzle of cream to each bowl when serving.
The same cooking method as above can be done in a pressure cooker or instant pot.
An immersion blender can be used while the asparagus ends are in the soup pot, but needs to be strained once pureed.