in Soup Recipes

Asparagus cream soup with a delicate almond aroma

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Ingredients for 4 servings:

  • 250 g asparagus peels and waste
  • 200 g asparagus pieces (leftovers)
  • 1 tsp. baking soda
  • 1 tsp, leveled salt
  • 1 liter of water
  • 1 tbsp cornstarch
  • 2 tsp, heaped vegetable stock powder
  • ½ tsp, leveled pepper
  • 1 pinch of nutmeg
  • 5 tbsp, leveled almond butter

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Boil the asparagus scraps (woody parts, peels) in salted water with a little baking soda for at least 10 minutes. Drain, bring the stock back to a boil, and thicken with cornstarch. Season with vegetable stock, salt, pepper, and nutmeg. Mix the almond butter with cold water until it is easy to pour and add. Cut the asparagus scraps into bite-sized pieces, add to the soup, and heat until hot.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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