Spargelcreme Suppe aus Spargelschalen

Cream of Asparagus Soup made from Asparagus Skin

Pane-bistecca

It’s asparagus season again! Unfortunately, white asparagus is very, very expensive here in Asia, but my daughter brought asparagus with her.

I always think it’s a shame that you have so much waste with asparagus, but you can actually use the asparagus peelings to make a delicious soup. The peels give off a lot of flavor, so it’s really worth using the peels and not just throwing them away.

I made it here and the soup was really excellent! And it’s really easy!

Prep time

10 min

Cooking time

1 h 15 min

Portions

Total time

1 h 25 min

Ingredients

The skin and ends of 2 kg Asparagus
1.5 L cold Water
2 Broth cubes, Vegetables
30 g Butter
2 heaped tbsp Flour
50 ml Cream
Salt and Pepper
Paprika
1/2 tsp Sugar
some Chili
some chopped Parsley
some pieces of cooked Asparagus

Instructions

Step 1

Peel the asparagus and cut off the ends, briefly soak the skin and sections in cold water, then drain. Process the peeled asparagus as desired.

Step 2

For the soup, place the asparagus “waste” in a pan and add the cold water. Add the salt and sugar and bring slowly to the boil, then add the stock cubes. Leave the bowls to simmer on a low heat for approx. 1 hour.

Step 3

Then pour the liquid into a bowl.

Step 4

Melt the butter in a saucepan and add the flour, mixing firmly until a “lump” forms. Pour in the asparagus liquid and mix firmly with a whisk. Pour in the cream and season to taste, simmer until the soup has thickened slightly.

Step 5

Pour the soup into soup bowls or cups and sprinkle with the chopped parsley and asparagus pieces, if desired. Serve immediately.

Notes

Deliciously creamy! More Soup recipes.

Spargelcreme Suppe aus Spargelschalen