After a classic cream of asparagus soup with pieces, you can conjure up a second aromatic soup using just the peel of the stalk vegetables - and all without asparagus.
When the first fresh asparagus of the year is available to buy in the supermarket, most asparagus fans probably jump for air. Because countless delicacies can be conjured up from the healthy stick vegetables. After removing the woody end pieces, white asparagus is carefully peeled. And green asparagus should also be peeled thinly, depending on the condition of the asparagus spears. Similar to the asparagus water in which the vegetables were blanched, the peels should not be thrown away either.
In season: Classic asparagus cream soup and delicious variations
Even though the asparagus season falls from mid-April to the end of June, depending on the weather, in the usually mild spring or early summer, there is one soup that cannot be missed - asparagus cream soup. Although the time for hearty stews and steaming soups is almost over, a light soup made from seasonal vegetables is still just right.
In addition to a creamy asparagus and broccoli soup, you can also cook a lightning-fast cream of asparagus soup using green asparagus and just four other ingredients. And the quick asparagus soup also tastes delicious with protein-rich scallops. If you can't get enough of seasonal crops, you should also try the light asparagus and wild garlic soup.
Ingredients for a simple asparagus cream soup without asparagus
For about four servings of asparagus soup you will need:
Shells of 1 kg organic asparagus (white)
1 liter of water
100g whipped cream
50g flour
50g butter
Some lemon juice
Some grated nutmeg
pinch of sugar
salt and pepper
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This is how quickly you can cook a creamy asparagus soup from peels
First wash the asparagus peels thoroughly for the soup. It is important to use organic asparagus to avoid peeling that has been treated with pesticides. Put the peels in a large pot with a liter of water and bring both to the boil.
Now season the asparagus peel stock with salt and pepper and a pinch of sugar and let everything simmer over low heat for about half an hour.
Then pour the broth over a sieve into a large bowl. The collected asparagus peels can now be disposed of. Meanwhile, prepare a simple roux. To do this, first melt some butter in a large pot over medium heat. Then stir in the flour using a whisk, stirring constantly. The roux should then be smooth and free of lumps.
Now the stock can be stirred into the roux and seasoned with lemon juice, a little grated nutmeg, salt and pepper and brought to the boil again. Optionally refine with a little cooking cream and garnish with fresh chives. Bon appetit!
Tip
: Do you still have some green asparagus left? Then serve the creamy asparagus soup with a piece of crispy asparagus tart with sour cream instead of some bread.