Asparagus, Ends for Soup (Frozen)

• Nt. Wt. 1 lb


30% off!

Did you know that most of us have been throwing away a total gem? Most of us have always thrown away the tough ends of the asparagus, but those tough ends are PACKED WITH FLAVOR!!! With these ends you also get the very simple yet delicious recipe to make a creamy asparagus soup! ( order comes with a paper copy as well)

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Creamy Asparagus Ends Soup Prep time: 20 minutes Cook time: 1 hour Total time: 1 hour and 20 minutes Yield: 4-6 servings Ingredients • 1lb of asparagus ends • 1 TBS coconut oil • 1 yellow onion, chopped • 2 medium potatoes, chopped • ½ lemon • 1/4 cup cream • to taste, salt and pepper • 1/4 cup grated parmesan (optional) Cooking Directions 1. Place the asparagus ends in a large pot and fill with water to cover one inch above the asparagus. Bring to a boil and simmer 30-40 minutes until asparagus is very mushy. 2. Blend the asparagus and liquid it boiled in using an immersion blender (In a regular blender, blend in small batches as hot liquids expand). Strain the pulp out, reserving the liquid. 3. Melt the coconut oil in the large pot and add the onion and potatoes. Heat on high, stirring occasionally for 10 minutes until there are some good char marks on the vegetables. 4. Add the reserved asparagus stock and simmer on medium low for 20-30 minutes until vegetables are very soft. Blend well. 5. Add juice of the 1/2 lemon, cream and salt and pepper to taste. 6. (Optional: garnish the bowls of soup with grated parmesan, fried prosciutto, roasted asparagus spears and/or zest of the 1/2 lemon)