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Asparagus Puree
- Makes
8
Servings - Difficulty
Easy
Published 2000
I always get frustrated when I serve asparagus. I laboriously peel the stalks so that my guests can eat the whole thing, and then they only eat the tips anyway. When I make this soup, I can be sure nothing will be wasted because the stalks are pureed and the tips are left whole.
Ingredients
4 quarts 2 pounds 4 tablespoons
Method
Bring the water to a boil in a
Cut off and discard 2 inches of the asparagus at the base. (This section is usually woody and fibrous and will make the soup difficult to puree.) Cut off the asparagus tips and reserve them. Chop the remaining stalks into 1-inch segments and reserve.<
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