Kay's Asparagus Cream Soup Made from Asparagus Peels

Summary

Ingredients

• Asparagus shells 1 kg white asparagus
• 1 liter cold water
• 50 g butter
• 2 tablespoon, heaped flour
• a bit salt
• 1 pinch (s) sugar
• 1 dash lemon juice, freshly squeezed
• 1 pinch (s) nutmeg, freshly grated
• 1 dash cream, optional
• possibly asparagus, cooked, in small pieces (amount as desired)

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Instructions

1. Using a food as completely as possible is rightly considered the highest art of the thrifty housewife and it was not without reason that it once filled entire cookbooks. Today we have unfortunately lost many parts of this knowledge, and with it many good recipes, or it is no longer feasible due to food that has already been processed industrially.
2. Here I would like to give you an old recipe that enables everyone to use the waste when preparing asparagus to cook a very delicious additional course.
3. Take a medium-sized saucepan with a lid and add the asparagus peels and leftovers. It makes sense to press them flat in order to use less water for cooking. Then pour cold water on top and bring it to a boil. Cook the bowls in a closed saucepan for 30 minutes, not longer, otherwise the soup will be bitter.
4. Cook the asparagus pieces in a second saucepan, put them aside and pour the cooking water into the bowls, a total of approx. 1 liter of soup is required.
5. Then melt the butter in the saucepan and prepare a light roux. Gradually add the strained cooking water from the asparagus peels while stirring with the whisk.
6. Let the soup simmer for about 10 minutes and season with salt, sugar, lemon juice and nutmeg. If you like, you can refine it with a dash of cream and add the pre-cooked asparagus pieces.
7. Tips: If the asparagus itself wasn`t bitter, this soup won`t be either, it makes a great tasting soup for all kinds of asparagus dishes.
8. It is possible to freeze asparagus peels at -20 ° C and collect them over the entire season so that you can cook asparagus cream soup later in the year.