Quick and Easy - Part 6 - Asparagus Soup
By Frank Ernhart
When preparing fresh asparagus for using in a recipe, mot cookbooks and also many TV chefs tell you to snap off the bottom part of the stalk because it's usually tough and contains hard fibers. Most of these people also discard the leftover pieces. As a great believer in the Benjamin Franklin's quote that I think comes from his Poor Richard's Almanac which is "Waste not, want not", I am hard put to discard anything that can be used.
I realize the more flavorful part of the asparagus is towards the tip, but the bottom also still has lots of flavor. This recipe is very simple, easy, and quick to make (did I mention also delicious). It's also good for vegetarians, so long as you don't (contaminate) the dish by adding an animal source product like butter. You could replace the butter with olive oil, or leave it out. I add a small amount of butter here to enhance the flavor of the soup. The commercial soup companies are more likely to make cream of asparagus soup, and you could do the same by adding a little milk. This makes the soup a little thinner, and since I prefer thicker soups, I did not add milk. I should also mention that I use distilled water for health reasons, but if you trust your tap water you could use it just as well.
Ingredients
- 1 dozen asparagus ends (bottom ends), rinsed in cold water
- 1 pat of butter
- 2 cups of water (or stock)
- salt and pepper to taste
- Cut the asparagus stalks into 1/2" long pieces and put in a small saucepan.
- Add boiling water, and butter, then turn to simmer until insides of pieces are tender (about 10 minutes.)
- Remove from heat and put all in a food processor and puree'.
- Pour back into the saucepan and reheat, then serve piping hot with crackers
About the author
The author is a retired chemical engineer who in retirement has become the chief and only cook and bottle cleaner in the family. After watching hundreds of cooking shows and reading thousands of cookbooks I am generating and publishing my own plus lots of other already published recipes, mostly pre WWII. I do this on my website which also includes cryptogram puzzles, reform political commentary, auction stuff and UFO (Used Furniture Outlet). We live near Hecla, PA but this is a different UFO. Hope you like the recipes and that you will visit my site to find the over 600 recipes (and rising) free of charge. I hope you will click on some advertising links while there to help me maintain the website and continue to make it grow. The website is http://www.frankernhart.com
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