The entire asparagus - bottom stems (peeled) and spear tops usually end up as stir-fries in my kitchen. However, when tender tips are used for steaming or in en-papillote recipes, the bottom stems are saved for a soup like this Asparagus Soup.
Asparagus Soup 芦笋浓汤
All you need is homemade chicken stock (made by boiling chicken, ginger and onions). Vegetarians can use homemade vegetable broth. First, blanch the bottom stems of the asparagus, allow to cool. Reheat/boil homemade chicken stock (or vegetable stock/broth), then add in bunch of bottom stems. When stems soften, turn off the heat. Puree using hand-blender. Salt and pepper to taste. Sprinkle with fresh green/spring onions and serve warm.
A spring light lunch - soup served with "flat-bread" pizza!
Sharing this with Souper Sunday and Hearth and Soul.
Tag: asparagus, asparagus soup
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