One of my gripes about asparagus is the fact that you have to trim it. I look at the pile of what could be consumed and it upsets me. Asparagus happens to be rather pricey overseas, I don't know how much it is in the States, however at $5-$6 a bunch I really hate to throw away those ends. I always have good intentions of saving them too, but forget and throw them down the garbage disposal. Not this time!
I saved the ends and put them in a bag for when I was wanting something other than sandwiches or leftovers for lunch. Today was the perfect day. It's not much to look at, but I assure you, it was packed with flavor.
The other day while browsing the soup aisle in the Commissary. I came across a new jar that was not there at my previous trip. I have heard about this from various blogs and decided to give it a try rather than buying the cans/cartons of chicken stock. At $3, it's a bargain since you only use 1 tsp. to equal 1 can of stock and it goes very far. Not to mention, the flavor is uncomparable.
I haven't ever participated in a blogging event before, but have always been interested. So, this sounds like a perfect way to get my feet wet. I am contributing this to Soup's On! at A Veggie Venture.
Cream of Asparagus Soup
Trimmed ends from one bunch of asparagus, chopped
1/4 onion, chopped
2 tbsp. butter, halved
salt and pepper
4 c. water
3 tsp. Better than Bouillon
3/4 c. half and half
1 tbsp. flour
Saute onion and asparagus ends in 1 tbsp. butter. Sprinkle with salt and pepper to taste. Once onion is softened, add water and Better than Bouillon, bring to a boil and boil for 10 minutes, or until tender. Once asparagus is tender puree in blender until to desired consistency. Strain vegetable mixture in a sieve. In pan, melt 1 tsp. butter, add flour, salt, and pepper, to taste. Cook for a minute or two. Add half and half, heat through, grate in a bit of nutmeg to taste. Add strained vegetable mixture into pan and heat through.