Lunch yesterday

You know when you buy asparagus and the bit at the bottom is stringy? You're supposed to bend the asparagus and it will break where it's natural stress is, leaving you with soft and crunchy asparagus. Well what do you do with the bits that you break off? I make asparagus soup, atleast I did yesterday.

Every time we've eaten asparagus I've saved the bottom bits in a ziplock bag in the freezer and now I had around 4 bunches, so asparagus soup it'll be.

I started out with some chopped onion that I sautéed in a pan with some butter and then I added some bacon, just for the depth of flavor. I chopped the asparagus into smaller pieces and I let the lot sweat for quite a while.

While sweating I boiled some water in the kettle and added some stock and then added the mixture to the pan, enough to cover the asparagus, onions and bacon.

I let it cook untill it all had cooked into pieces/mush. Either you let the soup cool slightly or you start blitzing it into a smooth puré. It might be a bit thick but do make sure that the stringy bits are gone. If you can't get them all, try straining the soup.

Put the pan back on the heat and add cream till the soup is smooth and glossy. Check if you need seasoning, such as salt, pepper and/or a squeeze of lemon.

For serving you can have small chopped asparagus pieces (of the fine kind), some sharp cheese, a doloup of sour cream or just as is. A side of toast might also be nice.


It doesn't look to appetizing I know, kind of like baby vomite but it tastes really nice! And very healthy too...