Ingredients
After you make Deutscher Spargel + “Hollandaise” (white asparagus)
— Reserve the water from steaming the white Asparagus
— Reserve the asparagus peel and removed pithy stalk
— Reserve 4 steamed asparagus stocks (12c, 2.48k, 1.4p, 1.2f)
1 diced shallot (15c, 3k, 1p, 0f)
1t olive oil (40c, 0k, 0p, 0f)
2oz dry white wine (48c, 1.48k, .08p, 0f)
1/2C no fat milk (45c, 6.5k, 4p, 0f)
1t beef bullion powder (11c, 1.7k. .4p, 0f)
Salt, pepper, and dried red chili flakes, to taste
4T minced parsley (4c, .96k, .44p, .4f)
Dish total 175c, 187.12k, 7.32p, 1.6f
2 Servings
Per serving 86.5c, 93.56k, 3.66p, .7f
Directions
First, put the reserved boiled water on the stove adding additional water so that you have a total of 8C liquid. Place all the asparagus pithy end-parts and peels in the water to boil down to ~4C. Pour the remaining “soup” through a sieve catching the liquid into a bowl. Toss the cooked asparagus parts.
2) Chop the 4 reserved and steamed asparagus to add as a topping when soup is ready. This is the start of your soup, cooked from the leftovers of making Deutscher Spargel.
2) While the reserved water and left over “throw away” parts cook, dice the shallot and measure out the ingredients. Using a fork break up a bullion cube into a powder.
3) Fry the shallot in oil, using a soup pot, until translucent. Then add the wine, followed by the reduced Spargel water. Bring to a boil and simmer ~10 minutes. Then add milk and powdered bullion. Use an immersion blender and combine all.
4) Add salt, pepper, dried red chili flakes and taste. Add more if desired. Then top with the finely chopped up steamed asparagus and 1T minced parsley, so both are visible. Serve.
[x] Flexitarian + Omnivore
[x] Weight Maint
[O] Keto
[x] Mediterranean
[O] Lectin Avoidance: milk
[x] Oxalate Avoidance
[x] Purine Avoidance
[x] Allergies: MILK, ALCOHOL
— with changes —
[x] Vegan + Vegetarian + Pescatarian: uses non-dairy, light tasting milk
Comments
I totally forgot about this soup when I made steamed white asparagus. Only after I had dumped the veggies in compost did I remember. So I wrote up the recipe from memory and the next time I see white asparagus I will make it and fill this up with photos. The photo above is from a German recipe that I sought out for what garnish to add. They add rosemary, but I think that is just too harsh for this subtle dish.
My recipe is using the left over parts to make the soup whereas the “real” soup is made from the actual asparagus that you boil and blend into the soup. I think my idea here will allow you to get the most from the food and makes your money go further.