asparagus soup using asparagus ends to make stock, then prepare a potage with added asparagus tips

would like to add leeks or onions, carrots?, perhaps potato for thickening.




ChezBob May 15, 2011
Sounds excellent, I have already made a stock of 2 pounds of 2 pounds asparagus ends and will follow recipe using this stock instead of chicken stock.
ChefJune May 15, 2011
I make Cream of Asparagus soup with the ends every spring. and often, I don't add any tips. Still tastes great. In fact, it's on the menu this week. Chicken "leavings" are simmering as we speak for stock.

The recipe will be on my web site in a few days, but I guess I can give it to you ahead of time.

Cream of Asparagus Soup

6 servings

4 tablespoons unsalted butter
1 small onion, chopped
1 clove garlic, finely chopped
1/2 pound asparagus “bottoms”, cut into one-inch pieces
1 tablespoon chopped leek, white part only
4 tablespoons flour
1 1/2 quarts chicken stock
1 cup cream
Sea salt and pepper to taste

1. Braise onions in butter. Add all the remaining vegetables. Cook until tender. DO NOT BROWN!

2. Add flour and cook roux 8 minutes, stirring constantly. DO NOT BROWN!!!

3. Heat stock. Add hot stock slowly, stirring constantly until thick and smooth. Puree in batches in food processor. Bring back to the boil and season to taste.

4. Heat the cream, but do not boil. Add hot cream slowly, stirring to blend well. Serve.

[If you’re serving this for a “company dinner,” you may wish to dress the soup up by adding one cup cooked asparagus tips to the soup just before serving.]

NOTE: This formula will work to produce a cream soup using any vegetable you choose. Experiment to find combinations of vegetables and herbs you like. Let your imagination be your guide!
suecd May 15, 2011
That sounds like Deborah Madison's recipe from Greens, which is fabulous. There's a stock made with asparagus ends, leek greens, a carrot, a celery stalk and some parsley. The main part of the soup uses the middle part of the asparagus, the white part of the leeks and a potato, sauteed in butter. Add stock. Cook until just tender. Puree, then add lemon zest and grated Parmesan. Garnish with asparagus tips. Simple and delicious. I blogged about it (with full recipe) here:
Recommended by Food52