Have you ever wondered what to do with asparagus ends? Wonder no more! Here's how to turn those woody ends of asparagus into creamy, flavorful, asparagus ends soup.

It’s a great way to reduce your food waste and embrace a sustainable lifestyle in the kitchen.

Feel free to mix your favorite leftover meat or veggies into the soup. You can also simply omit the optional milk, cheese, and prosciutto to make this dairy free and vegan.

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🥬 INGREDIENTS 🥬
40-60 asparagus ends
1 TBS avocado oil
1 yellow onion, chopped
2 medium red potatoes, chopped
1/2 lemon, juiced
1/4 cup cream
salt and pepper

🍋 OPTIONAL TOPPINGS 🍋
1/4 cup grated parmesan, optional
2 oz prosciutto, sliced and fried (optional)
12-18 roasted asparagus spears, optional
lemon zest

🍴 INSTRUCTIONS 🍴

1️⃣ Place the asparagus ends in a large pot and fill with water to cover one inch above the asparagus.

2️⃣ Bring to a boil and simmer 30-40 minutes until asparagus is very soft (it will still be quite fibrous though).

3️⃣ Blend the asparagus and liquid it boiled in using an immersion blender (In a regular blender, you must blend in very small batches as hot liquids expand. Or let it cool first).

4️⃣ Strain the pulp out, reserving the liquid.

5️⃣ Heat the oil in the large pot and add the onion and potatoes. Heat on medium high, stirring for 10 minutes until there are some good golden brown marks on the vegetables.

6️⃣ Add the reserved asparagus stock and simmer on medium low for 20-30 minutes until vegetables are very soft. Blend well.

7️⃣ Add juice of the 1/2 lemon, cream and salt and pepper to taste.

8️⃣ (Optional: garnish the bowls of soup with grated parmesan, fried prosciutto, roasted asparagus spears and/or zest of the 1/2 lemon)


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