Some parts of being a former French teacher I will not let go – the biggest being a serious French Food Fangirl, and proud of it. Why? Allow me to illustrate – they can take the bits of stuff we would have thrown out and turn it in to something extraordinary. This is creamy asparagus soup made with asparagus butts. You know, those end pieces you trim off and throw away?
This is a super simple recipe and you can discern every ingredient with each bite – the sweetness of the squash and onion, a faint note of celery, the earthiness of the asparagus, touches of lemon and thyme and through it all the gorgeous richness of that butter. Oh, my.
And that made me think of my last French host mom, and how horrified she would be if I threw that much food away. So, I put those, and a couple chopped up courgettes, a celery rib and a slice of onion in the steamer.
After twenty minutes, I puréed it with some warm chicken stock, pushed it through a mesh sieve, put in a ton of butter and a dash of lemon zest and fresh thyme and called it exquisite. Which it was.
The next time you have some asparagus butts, make this. You will be SO happy!
- 2 cups of asparagus butts
- 2 courgettes (zucchini/dark green summmer squash)
- 1 small celery stalk
- 1 thickish slice of an onion (about 1/4")
- Chicken broth as needed
- 3 Tbsp unsalted butter
- 1/2 tsp lemon zest
- 1/4 tsp fresh thyme leaves
- Steam the veg for 20 minutes.
- Purée in your food processor for a good bit with enough hot broth to get it going. You can add the rest of the ingredients here, or after you strain it - your choice.
- Strain the purée through a mesh sieve to get out the woody parts of the stem and celery strings.
- Serve with a lemon wedge, and if you're feeling truly daring another pat of butter.
- Now in your best Julia voice, say "bon appétit!"
- Serve with some garlicky croutons and Yum!