Asparagus makes a lovely soup. This recipe is adapted from a microwave recipe in Barbara Kafka’s The Microwave Gourmet, the original gourmet cookbook for the microwave. I didn’t use my microwave, however. What can I say? I’m kind of old school when it comes to cooking.
You could use the whole spear but that seems like a bit of a waste here. Save up your trimmings and peelings in the freezer, then make this soup when you have collected enough.
Asparagus and Ham Soup
1 pound asparagus trimmings
4 ½ cups ham stock
1 medium onion, chopped
1 Tablespoon lemon juice
½ cup heavy cream
kosher salt to taste
½ teaspoon black pepper
Chop the asparagus trimmings into 1″ pieces. Place the asparagus, ham stock, and chopped onion in a medium saucepan. Bring to a boil, reduce to a simmer, and cook until asparagus is tender, about 30 minutes. Run the soup through the fine disk of a food mill – asparagus has a lot of long indestructible fibers, so this takes a bit of work. Return the soup to the saucepan. Stir in the lemon juice, cream, maybe a little bit of salt (ham stock is plenty salty), and black pepper. Heat on low until just hot, not boiling. Can also be served cold.
“Légumes du marché 2” by Vassil – Own work. Licensed under Public domain via Wikimedia Commons – http://commons.wikimedia.org/wiki/File:L%C3%A9gumes_du_march%C3%A9_2.jpg#mediaviewer/File:L%C3%A9gumes_du_march%C3%A9_2.jpg.