Just in time for my first blog anniversary I will present you with the most oxymoronic dish ever: using the leftovers of an otherwise insanely expensive dish – white asparagus – this soup makes ‘thrifty’ look positively expensive.
Anyways: you had your white asparagus and you ate it. But, as you followed my instructions to keep the peel, the end bits and the water you boiled the asparagus in, you can now eat it again. Well, almost. Simply place the peel in the water and boil it until it is reduced to about 2 litres or 4 pints. Pour it through a sieve and keep the liquid in the fridge overnight. With this, you can literally whip up a delicious starter in under 30 minutes.
And here is what you need:
- 1/2 onion or 1 shallot, finely diced
- 1/2 glass dry white wine
- 100ml or 1/2 cup of single cream
- 1 tsp vegetable bouillon powder, to taste
- salt, pepper, chili flakes, to taste
For a classic cream of asparagus soup, simply fry half an onion or one shallot, finely diced, in a medium casserole over medium heat until translucent. Add half a glass of white wine, then the asparagus liquid. Bring to boil and simmer it for 10 minutes.
Now add ca. 100ml or 1/2 cup of single cream and the bouillon powder. Use a hand-held blender or similar to blend the onions and whip up the soup. Season with salt and pepper and a few chili flakes for an extra kick.
Serve with lightly toasted bread on the side. Enjoy the sensation of smugness that will envelop you, knowing that if there is such a thing as a free meal, this is it.