Asparagus Soup (made form stalk ends)
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Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 32.2
- Total Fat: 0.9 g
- Cholesterol: 2.0 mg
- Sodium: 98.1 mg
- Total Carbs: 5.1 g
- Dietary Fiber: 1.5 g
- Protein: 1.6 g
View full nutritional breakdown of Asparagus Soup (made form stalk ends) calories by ingredient
Introduction
I always save the stalk ends of my fresh Asparagus. It seems a shame to throw them away. Just cut off the very ends and then slice the rest into 1/4 sliced and freeze until you have enough to make soup. I always save the stalk ends of my fresh Asparagus. It seems a shame to throw them away. Just cut off the very ends and then slice the rest into 1/4 sliced and freeze until you have enough to make soup.Number of Servings: 6
Ingredients
-
2 cups Asparagus stalk ends, fresh cut into 1/4-inch rounds
1 1/2 tbsp chopped Shallots
1 cup, chopped Onions, raw
1 tsp Garlic
6 cups Water, tap
1 tsp Roland Fish Sauce
1 tsp lemongrass powder
dash white pepper
dash pink Himalayan Sea salt
1 pat (1" sq, 1/3" high) Butter, salted
For Garnish:
1 tbsp Lime Juice
1 tsp Parmesan Cheese, grated
2 leaves Thai Basil chopped
Tips
Freezes well!
Directions
Put the first 9 ingredients in a saucepan and cook over medium until asparagus is tender. Use emergent blender or regular blender to puree soup.
For serving add a few drops of fresh lime juice, sprinkle of parmesan cheese and a little chopped Thai basil.
Serving Size: Makes 6 -1 up servings
For serving add a few drops of fresh lime juice, sprinkle of parmesan cheese and a little chopped Thai basil.
Serving Size: Makes 6 -1 up servings
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