This asparagus soup recipe without cream was just the ticket today when summer decided that it didn’t want to stay after all. The skies are grey and there’s a feeling in the air that rain may appear at some point too.
Last night I cooked a really simple Spanish asparagus recipe and I had kept the woody ends and stalks for a soup today. This soup is a corker. It takes about half an hour from start to finish, but most of that is simmering time. This soup is seriously creamy even though there’s no cream in it. Enjoy!
Ingredients (serves 1 to 2)
- About 200 grams of asparagus stalks and ends, chopped into half inch pieces. Hopefully you’ll have saved the trimmings from a couple of big bunches last time you had the spears. Feel free to bin anything TOO woody though
- Half a litre of chicken stock
- 1 medium onion, finely diced
- 2 garlic cloves, crushed or finely chopped
- 2 or 3 heaped tablespoons of grated parmesan
- Large knob or two of butter
- Saute the onions in the butter until they are translucent
- Throw in the garlic and asparagus and stir well
- Pour in the chicken stock
- Bring to the boil then turn the heat down to a simmer
- Leave it to simmer for about 20 minutes or until the asparagus is tender
- Remove it from the heat and blend it. If you use an immersion blener, you’ll want to pass it through a sieve too because asparagus can be pretty fibrous
- Return to the heat and add the parmesan
- Once hot, serve in a mug for a warming lunch or in a bowl with some crusty bread
Spain Buddy tips
- You can make batches of this and freeze it. Freeze it before adding the cheese though.
- Once served, sprinkle with crispy croutons, chopped crispy bacon or a couple of freshly cooked asparagus spears
- Really… don’t add cream – it really will be too rich
- Don’t add salt, the stock contains enough
- Speaking of stock, veggies can use vegetable stock
- You can add herbs if you really want to – but I prefer to let the asparagus and parmesan sing