Cream of Asparagus Soup

I was going through the freezer today, when i came across several bags of asparagus ends: during the year instead of throwing out the ends of the asparagus, I save them to make soup. Well actually I have entire freezer full of bones, veggie ends, apple cores, etc.

This soup calls for homemade Chicken stock, which is really easy to make, and its all from things most people throw out. You will need a few chicken carcasses, celery ends, carrot ends, onions and parsley stalks.  I will post a bit later my stock recipes, all from throw away ingredients; now back to the soup.

If you like a garnish of asparagus tips for the soup you will need a few fresh spears.

Above are some of the frozen asparagus from the freezer.

Ingredients

2 pounds of Asparagus, cut into inch pieces

1 large onion

1 medium Italian Pepper

a hand full of fresh Italian Parsley, diced

3 table spoons of butter, unsalted

5 cups of homemade Chicken Broth

1 cup dry white wine

1 cup of half and half

Vanilla Salt and Pepper to taste

Place a large sauce pan over medium heat, add butter to pan to melt.

Next rough cop the onion and pepper and add to pan.  Cook until soft.

Add the asparagus stalks to pan and cook for about 5 minutes. 

Add Chicken Stock and Wine, bring to a boil then reduce and simmer for about 20 minutes until tender.

While the soup is simmering; if you are using the tips of a garnish, place a small pot of water on high heat.  Once the water is boiling, add tips and boil until tender, about 2 minutes.  Remove and place in cold water until serving.

In small batches, puree soup until smooth, then return to pan.  Now add the half & half and parsley, stir to combine. Warm soup until just about to boil.  Taste, add salt and pepper as needed.  Remove from heat, plate, add the asparagus tips to the bowls and serve.

I have a few times also served with a lemon wedge.  

Enjoy Cooking 

Asparagus Soup

Here is a standard recipe in my soup rotation, enjoy.

Asparagus Soup

Ingredients

3 pounds of fresh asparagus, cut into half inch pieces reserving the tops and the woody ends
2 boxes of chicken stock (32oz boxes)
1/2 stick of unsalted butter
1/2 cup heavy cream
3 medium shallots, diced, you want about 1 cup
1 leek chopped, you want about a cup
4 cloves of garlic minced
1/4 cup parmesan cheese
salt and pepper to taste

Directions

In a large stock pot bring to boil the chicken stock, then reduce heat and add the wooden stems of the asparagus, simmer for 20 to 30 minutes, then remove the stems and discard. Next blanch the tops for about a minute, remove and place in an ice bath. Reduce heat to low while you prepare the rest of the ingredients.

In a skillet over medium heat, melt butter and saute the shallots and leeks until tender. Next add the garlic, salt and pepper to skillet, stir for a minute. Now add the asparagus stems (the sections that have not been cooked yet) and saute until tender. Now add the contents of the skillet to the stock pot, raise heat and simmer for an additional 20 to 30 minutes. You want the asparagus section very tender. Remove stock pot from heat and let cool abit; you will be pureeing the soup and it is best done when it has cooled abit.

Puree soup and return to stock pot, now add the cream and the asparagus tips, stir and warm through. Serve with a sprinkle of Parmesan cheese on top.

Tomato, Asparagus and Olive Penne

Here is quick and simple pasta dish that can be ready in 25 minutes.

Tomato, Asparagus and Olive Penne

Ingredients

1 lb dried penne pasta
2 cups halved cherry tomatoes
8 to 12 spears of asparagus that have been chopped in 1 inch pieces
4 cloves of garlic diced
1/4 cup of Kalamata olives sliced
1/4 cup of chopped fresh Italian parsley
1/4 cup fresh grated Parmesan cheese
1 teaspoon dries oregano
1/4 teaspoon red pepper flakes
Salt and pepper to taste

Directions
Prepare pasta as directed on package, you want it al dente.
In a large skillet over medium high heat add olive oil, once the oil starts to shimmer add garlic and cook for about a minute or until garlic starts to turn golden brown. Add cherry tomatoes, asparagus, oregano, red pepper flakes and salt and pepper. Reduce heat to low and cook, stirring mixture until tomatoes release their juices, which is about three minutes. Next add pasta, parsley and cheese to skillet, toss to combine and serve. I serve wit more cheese of course and some nice crispy Italian bread.

I have also swapped out the asparagus for large diced eggplant for a bit of a variation.

Enjoy cooking

Asparagus Salad

This is another simple no cook salad to make for the summer, there is a bit of prep work but it is well worth it. I serve with seared tuna or chilled diced crab and a few toast points.

Asparagus Salad

Ingredients

! bunch of Asparagus, at least 12 stalks
1 Avocado, pealed and thin sliced
1 English cucumber
1 medium red onion quartered an sliced thin
1/4 cup pf fresh dill chopped and stems removed
4 yellow tomatoes diced
3 lemons juiced and zest
Olive oil
1 1/2 table spoons Dijon mustard
1/8 teaspoon cayenne pepper
Salt & pepper to taste

Directions

With a peeler cut the Asparagus into ribbons, you will be able to ribbon about 3/4 of each of the stalks with the peeler - the balance of each of the stalks chop into 1/4 inch pieces. Stack the ribbons and cut them into half's.
Next take the English cucumber and cut it into thirds and the half the thirds, place the cut half side down on the cutting board and with the peeler cut the cucumber into ribbons. You will be able to ribbon about 3/4 of each of the sections and like the asparagus dice the remain part of each of the half's. Stack the ribbons of cucumber and slice sown the center to half.
Place the asparagus, cucumbers, onions, dill and tomatoes into a large bowl and toss to mix.
In another bowl add the Dijon mustard, zest, cayenne pepper, salt and pepper and stir well. Now add the lemon juice and an equal part olive oil to the lemon juice and whisk to combine. You will want to whisk for at least 2 minutes or so. Now pour the dressing over the salad and toss well to coat all the veggies.
Cover and let stand in the fridge for about 30 minutes.
Only cut and prep the Avocado prior to serving, add the slice to the salad right before the final toss and serve.


Next post Sunday night.

Enjoy cooking