No waste asparagus soup

Do you also get frustrated with wasting the woody ends of asparagus? I do, so with some inspiration from Jamie Oliver I cook up a creamy asparagus soup to use those ends up, which also makes a tasty side dish to whatever asparagus dish you are making. This dish goes great with my ‘Cool and creamy Asparagus tart’.

Recipe Details
**Serves:** 4
**Prep Time:** 15 mins
**Cook Time:** 20 mins
**Ready In:** 35 mins
**Difficulty:** Intermediate
Meal prep storage
Store in an airtight container in the fridge for up to 3 days. **Freezing:** Can be frozen for up to **1 month**. Thaw in the fridge overnight before reheating.

Ingredients

1 bunch asparagus ends (approx. 200g–300g)
4 large floury potatoes (like Maris Piper or Russet), peeled and cubed
1 large white onion, diced
1.5 litres vegetable stock
50ml – 100ml heavy cream or crème fraîche
2 tbsp olive oil or butter
1/2 tsp salt and 1/4 tsp black pepper (to taste)

Method

Get the vegetable stock into a large pan on boil. Take the asparagus ends and slice them in half lengthways. Peel and chop the potatoes. Peel and chop the onions. Place all into the boiling stock, turn the heat down to a simmer and leave for 15 mins.

After 15 mins, using a stick blender, blend the soup up. It won’t be completely smooth, but there shouldn’t be any large lumps of vegetables. Pop it on the heat again for another 15 mins.

Drain the soup through a sieve into a large bowl. Use a spoon to help push the juices through. Pour back into the pan and add the cream, salt and pepper. Taste and add more seasoning to your liking.

It’s ready to serve, pour it into bowls and serve with some brown bread or as a side dish to your main meal.

Enjoy!