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Asparagus, Spinach and Leek Soup; not using stem ends — 5 Comments

  1. I know what you mean about soup made from asparagus stalks. We tried it once and pretty much loathed it.

    But. We’ve used the stem ends in Asparagus risotto by whirring the UNcooked asparagus ends in our magic bullet and then adding the lovely green sludge at the last minute to the risotto. We parboil the asparagus spears and gently stir them into risotto that has been made with stock. That risotto was brilliant.

    Here is a post I wrote about asparagus risotto: http://etherwork.net/blog/use-all-of-the-asparagus-for-asparagus-risotto/

  2. I have always just composted the stems. Your soup looks so great so one day when I am not living in Morocco I will give it a go. I have only once seen asparagus in the souks here.

  3. M. Pepin says you can peel the stem ends with a veggie peeler so as not to lose so much length. Apparently, it’s the outer stalk that’s tough. I have to admit I haven’t tried it, even though it does feel wasteful to throw away the ends.

  4. Lovely soup Katie. I always use the ends in soup – great to make a veggie stock too. I just learned that one can eat the beautiful greens from radishes – they are delicious in a salad…all those years I thru them away!

  5. Elizabeth, good idea to do puree them uncooked. I tried the same with cherry tomatoes last summer to add to soup, The cooked skins stayed like needles but the raw blended nicely. Thanks for the link.

    Kate, me too, and I shall continue to compost them lol

    Zoomie, I have to peel the white…. I;m not going to start peeling the green. Not when I can buy so much of it. I can be wasteful once in awhile lol

    Ina, for flavoring a stock they would work great. As to the radish greens – I know one can at them… I need to try them this spring. I have some coming up at the moment.