Just in time for my first blog anniversary I will present you with the most oxymoronic dish ever: using the leftovers of an otherwise insanely expensive dish – white asparagus – this soup makes ‘thrifty’ look positively expensive.
Anyways: you had your white asparagus and you ate it. But, as you followed my instructions to keep the peel, the end bits and the water you boiled the asparagus in, you can now eat it again. Well, almost. Simply place the peel in the water and boil it until it is reduced to about 2 litres or 4 pints. Pour it through a sieve and keep the liquid in the fridge overnight. With this, you can literally whip up a delicious starter in under 30 minutes.
And here is what you need:
- 1/2 onion or 1 shallot, finely diced
- 1/2 glass dry white wine
- 100ml or 1/2 cup of single cream
- 1 tsp vegetable bouillon powder, to taste
- salt, pepper, chili flakes, to taste
For a classic cream of asparagus soup, simply fry half an onion or one shallot, finely diced, in a medium casserole over medium heat until translucent. Add half a glass of white wine, then the asparagus liquid. Bring to boil and simmer it for 10 minutes.
Now add ca. 100ml or 1/2 cup of single cream and the bouillon powder. Use a hand-held blender or similar to blend the onions and whip up the soup. Season with salt and pepper and a few chili flakes for an extra kick.
Serve with lightly toasted bread on the side. Enjoy the sensation of smugness that will envelop you, knowing that if there is such a thing as a free meal, this is it.
Ginger&Bread 
I’d love a bowl!!! Happy 1st anniversary Ginger! I would never have guessed you have only been at this for a year with how professional your writing and photography is. So honored to be a follower. You always enrich my day. Keep up the great work!
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Thanks, Johanne – well, to be honest, I’ve been cooking for a little over a year now 😉 But thank you very much for your kind words – I feel the same about your glorious arrangements – flowers, tables, food – I wish I had your attention to detail!
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Ohhh so yum!!! Thanks for sharing 🙂
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Thank you!
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Love how you used the parts of the asparagus that are normally thrown away and made into this gorgeous soup.
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What a clever and thrifty idea. And congratulations on your blog’s first anniversary.
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What a beautiful soup, Ginger. 🙂
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I’ve not made Spargel soup yet, which is a bit embarrassing really, but I’m totally going to make this with my first lot of peelings. Yahoo! Happy blogiversary 😀
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I love soups like this and I love even more that you can make it from leftovers! Even your peelings look pretty 😉
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Thanks, Tanya! It’s a dish that keeps giving 😉
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Happy Blogiversary!!!! Here’s to more years of your lovely blog xx
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Thanks Elaine – it’s been such a pleasure meeting you and reading your inspiring blog – you make me feel so dirty sometimes … but then I eat a lump of white, refined sugar and wash it down with some gin to forget about it once more 😉
Looking forward to see you soon – off-line and for real – over a cup of tea!
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Ha ha! Gin and sugar! Is that what it takes to drown me out??!! 😉
I told Selma today about our possible meeting plans so keep us informed when you get a date through and let’s hope we can all do it xx
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I’ll promise I take it easy on the sugar … not too sure about the gin though 😉
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Ha ha! Do whatever makes you happy sweetie xx
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Happy anniversary Ginge… and a cracker recipe. I effing love these “use up the scraps and left-overs” type things 🙂
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