Asparagus End Soup

This soup makes great use of woody asparagus ends that would otherwise be tossed. Asparagus ends have great favor and boiling the ends softens them enough to make a delightful spring soup.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Melt butter in heavy 4-qt pot over medium heat. Add onions, garlic and leeks after butter begins to foam. Sweat onions, garlic and leeks over medium-low heat until onions are soft and translucent, about 10 minutes (keeps heat low enough to prevent garlic from browning). Add asparagus after 5 minutes and cook until soft.

Step 2

Add broth and bring to boil, then reduce to simmer over low heat for 45 minutes. Remove from heat, add spinach and apple and cool slightly.

Step 3

Use either an immersion blender or cool soup enough to use regular blender and blend in small batches, puree until creamy. Place a fine mesh sieve over a large bowl and strain any remaining large fibers through the sieve. Help the liquid through by mushing down with a rubber spatula or wooden spoon. Reheat soup over medium-high heat until warm. Add honey, lemon juice, smoked paprika, salt and pepper to taste, and garnish with asparagus tips, if using.

Step 4

To serve, divide the soup into six bowls, topping each bowl with parmesan cheese, pepitas, smoked paprika, and some charred asparagus ends.

Step 5

If the asparagus is older it may be bitter and the ends will also be bitter. You can add some more honey to counter any bitterness.

Step 6

If the soup is still hot wen transferring it to the blender, open the center of the lid of the bender slightly, while holding it over the hole as the mixture is pureeing, or use a rag to cover the hole. This will allow the steam to escape.