++ This soup can be made using JUST the snapped off ends of asparagus – OR – using the entire stalk of asparagus. (I just got a kick out of making a great tasting soup with asparagus ends, which are usually thrown away!)
On New Year’s Day I enjoyed a meal (more like a ‘feast’) at my sister-in-law’s home. I brought the asparagus, and, as I was breaking off the ends (which is actually rather fun to do) I began to think, “I bet I could do something with these little babies”. So I took them home and made an easy but delicious soup which I called ‘Free Asparagus Soup!”
Asparagus is good for you for several reasons, one being that asparagus contains Saponins. Saponins have anti-inflammatory and anti-cancer properties and their intake has been associated with improved blood pressure, improved blood sugar regulation and better control of blood fat levels.
+ Tip Asparagus should be eaten within 48 hours of purchase.
+ Tip Once you bring asparagus home, wrap the ends in a damp paper or cloth towel and place in the vegetable bin of your refrigerator.
Ingredients & Method Recipe makes 4 cups of soup but is easily doubled or tripled
++ If you have any questions about this soup, feel free to use the ‘comment’ section below
- 5 cups water
- 2 1/2 cups roughly chopped asparagus ends left after cooking asparagus spears – OR – whole (unsnapped) asparagus spears
- 1/4 cup chopped onion
- 1 Knorr chicken bouillon cube – – or 2 regular cubes
- salt – to taste (I didn’t use any…)
- 1/2 cup heavy or whipping cream
- croutons – for garnish
Place 5 cups water, 2 1/2 cups roughly chopped asparagus, 1/4 cup chopped onion, bouillon cube(s) & salt in a medium saucepan. Simmer for about 40 minutes.
Allow to soup to cool a bit so you can blend it in batches. (Last year I purchased a Magic Bullet, so I used that.)
Return the blended soup to the saucepan. Add cream. Simmer soup for a bit until rewarmed. Serve sprinkled with croutons and, perhaps, a stick-to-the-ribs grilled cheese sandwich. Enjoy!!