Old fashioned, but nonetheless still tasty! This delicious asparagus soup is also super healthy. I'd certainly make this soup when the asparagus are in season if I were you. No meat is used in this recipe which makes it very suitable for vegetarians. The only change that has to be made is to replace the chicken stock with vegetable stock.
Wash the asparagus, remove the woody part at the bottom of the stems and peel them (save the peelings). Cut into pieces.
Finely slice the garlic cloves, dice the carrot and finely chop the chives.
Put a large soup pan onto the heat. Melt some butter in the pan and lightly fry the carrot, onion, garlic and asparagus peelings.
Add the chicken stock and leave to cook for 10 minutes.
Sieve the soup and keep the liquid.
Add the asparagus (apart from the tips) and simmer for 15-20 minutes. Put the asparagus tips back into the pan and simmer for a further 5 minutes.
Serve and garnish with the chives.
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Paleo, Keto, Sirtfood
Lunch, Dinner, Side dish, Appetizer