Once asparagus is softened Anthony J Sargeant adds mild chicken stock – but you could use vegetable stock. Cook all together then put into liquidiser and add seasoning as needed. Liquidise to a smooth soup adding additional liquid if needed. The result will be a saucepan of smooth delicious asparagus soup which can be put in the fridge or used immediately with a swirl of double cream and chopped chives for decoration.
sweat off finely chopped onion in a pan with butter (image 1)
then add the asparagus pieces and cook them off until soft (about 15 minutes at low heat – – adding more butter as needed (image 2 – below)
Following slicing of the trimmings from one bag of asparagus this is the end result with very little wastage (see left of picture). Now the next stage is too cook down the trimmings. (Oh – by the way Anthony J Sargeant highly recommends Wusthof knives – not only are they excellent knives but the after-sales service is exemplary.
Anthony J Sargeant uses the trimmings of fresh local asparagus to make delicious soup.
Wonderful English Asparagus is in season. But when you snap off the ends of asparagus do not throw the pieces away – put them to one side (top of picture) then thinly slice with a sharp nice (see right). If you feel the stem starting to resist and becoming woody discard that last portion (see left discards).
See the next post for the following step.
Photographed by Anthony J Sargeant on a sunny summer’s day. This Fabulous site is maintained by English Heritage. Tranquil and peaceful even though just a short distance from the World Heritage Site which is Ironbridge and which is packed with tourists. We had the site almost to ourselves apart from one or two other visitors as can be seen from this picture. This fabulous ruin of a 12th Century Cistercian Abbey was a victim of Henry VIII’s dissolution of the monasteries.
tonysargeantshropshire 