Asparagus Ends Soup (Zero Waste Spring Soup Recipe)
Turn asparagus ends into a creamy, flavorful soup with this zero-waste recipe. A simple spring soup made with fresh herbs, garlic, and mascarpone.
Servings 4 servings
Equipment
- Food processor or blender
- Chinois set or fine sieve strainer
- Medium soup pot with lid
Ingredients
- 1 lb Asparagus stalks
- 4 Garlic cloves
- 1 quart Boiling water or preferred vegetable stock
- 2 tbsp Olive oil or butter
- 1/2 cup White wine
- Salt to taste
- 1/2 cup Fresh basil
- 1/4 cup Mascarpone or creme fraiche
Instructions
- In a large pot over medium heat bring the water, or vegetable stock, to a low boil. Drop in the asparagus ends into the water, 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, leaving the broth in the pot, 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.
- Turn the heat back on, add finely chopped basil (retain a few leaves for garnish), wine, garlic, olive oil, salt to taste, and bring to a low simmer, just enough to blend the flavors and warm the soup.
- Portion in small bowls to serve and add a small dollop of mascarpone on top with a basil leave.
Notes
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.