I had a ton of asparagus stock left over from my Risotto Style Asparagus Cauliflower and decided to make a batch of soup with it. I only used about a cup of the stock so had a generous portion that just needed topping up with spices and some cream to make a smooth tasty soup.
CREAMY ASPARAGUS SOUP
1 bundle of asparagus
1 1/2 c vegetable stock
1 1/2 c chicken stock
Take a large bundle of asparagus and cut the tips off and set aside**
Remove the fibrous ends by snapping off at the natural breaking point
Chop stems into quarters
Cook stem pieces in boiling water for 8 minutes
Scoop or strain out and place in blender with stock
Puree until smooth
** If I hadn’t used the tips in a previous recipe, I would have cut into smaller pieces, blanched and thrown in the soup at the end.
Put stock into saucepot with:1 tsp garlic powder
1 tsp onion powder
1 tsp fleur de salt
2 tsp pepper
Simmer for 15 minutes, whisking occasionally, or so then add 1 c cream
Simmer on low for another 15 minutes or so, whisking occasionally